Corn Chowder

This can be made on the stove or in a slow cooker! Either way it tastes super yummy and is perfect for a light dinner or lunch on a cold day.

Ingredients:

• 3 tbsp butter
• 4 garlic cloves
• 3 tbsp flour
• 3 vegetable bullion cubes
• 1 Liter (ish) of hot water
• 1/2 cup (ish) milk or cream –> I used 2% milk
• 3 stalks celery (including leaves)
• 1 red bell pepper
• 1 white onion
• 2 cups frozen yellow corn
• 1 can cream style corn
• 2 red potatoes (any kind of potato works)
• Salt
• Pepper
• Oregano
• Thyme
• 1 Bay Leaf

Toppings: Cheese, Cilantro, Tabasco, Green Onions

Directions:

1. Melt the butter in a dutch oven (or any big pot) with 2 or 3 tablespoons of olive oil.
2. Saute the garlic, onion, celery, and bell pepper until they are soft.
3. Add in the potatoes (do NOT rinse the starch off) and the herbs, salt, and pepper.
4. Sprinkle in the flour and cook with the veggies for a minute or so.
5. Add in the bullion cubes dissolved in the hot water and stir until combined
6. Finally, add in the corn and canned cream corn. Let simmer for 10 minutes.
7. Add the cream or milk until the soup is the desired color (I don’t like too much because it dilutes the flavor).
8. Using a hand held immersion blender, blend the soup until it is the smoothness that you prefer. You can use a standing blender as well, just be careful and blend a little bit at a time because the soup is probably hot.
9. Add your favorite toppings and you’re done!