North Country Corn Chowder (Rachael Ray)

  1. Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
  2. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
  3. Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

vegetable oil, potatoes, onion, stalks celery, red bell pepper, bay leaves, bay seasoning, salt, flour, corn, chicken broth, milk, scallions

Taken from www.food.com/recipe/north-country-corn-chowder-rachael-ray-327797 (may not work)

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