Cajun Corn Chowder With Pumpernickel Croutons

• 5 russet potatoes peeled and cut into 1 inch pieces
• 2 carrots chopped
• 1 celery stalk chopped
• 1/2 onion chopped
• 2 scallions chopped
• 8 cups low sodium vegetable stock
• 3 sprigs thyme
• 2 roasted red peppers cut into 1/2 inch pieces
• 3 cups fresh corn
• 2 tablespoons cajun seasoning
• salt to taste
• pepper to taste
• 1 cup 2% milk
• 3 tablespoons flour
• 1/2 cup heavy cream
• fresh parsley
• 2 tablespoons olive oil
• croutons Pumpernickel

1. In large pot, add olive oil to medium heat. Add carrots, celery, and onion. Cook for about 5 minutes. Add red peppers and thyme. Cook for another 3 minutes or so. Add potatoes, corn, and all seasonings. Mix to combine and cook for 5 minutes. Add stock and stir. Cook for about 10-12 minutes (Stirring occasionally ). Meanwhile whisk together the milk and flour. Set aside. Place about 1/3 of your mixture to a blender and blend until smooth. Add blended mixture back into pot and add milk mixture and stir. Cook for another 5 minutes, then add heavy cream and parsley. Top with sharp cheddar cheese and pumpernickel Croutons.
2. * for the croutons, cut up pumpernickel loaf into small squares, and bake at 400 degrees for about 7 minutes. Happy eating!

russet potatoes, carrots, onion, scallions, vegetable stock, thyme, red peppers, fresh corn, cajun seasoning, salt, pepper, milk, flour, heavy cream, parsley, olive oil, croutons pumpernickel

Taken from www.yummly.com/recipe/Cajun-Corn-Chowder-With-Pumpernickel-Croutons-1302639 (may not work)