Veggie-Laden Corn Chowder

• 3 tablespoons corn oil or 3 tablespoons vegetable oil
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 1 small red bell pepper, seeded and chopped
• 2 bay leaves, fresh or dried
• 1 tablespoon Old Bay Seasoning
• salt and pepper, to taste
• 3 tablespoons flour
• 1 (10 ounce) package frozen corn kernels, defrosted and drained
• 1 (15 ounce) can vegetable broth
• 1 quart milk
• 4 scallions, chopped,for garnish
• cracker, for topping

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

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

Taken from www.food.com/recipe/veggie-laden-corn-chowder-16727 (may not work)