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Categories:
vegetable oil red onion red bell pepper garlic potato flour milk vegetable broth broccoli florets corn Colby cheese salt fresh cilantro
Viewed: 42 - Published at: 8 years agoIngredients
- 1 tablespoon vegetable oil
- 1 red onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, crushed
- 1 large potato, diced
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk (whole milk)
- 1 1/4 cups vegetable broth
- 1 3/4 ounces broccoli florets
- 3 cups canned corn, drained weight
- 3/4 cup colby cheese, grated
- salt and pepper
- 1 tablespoon chopped fresh cilantro, to garnish
Method
- Heat the oil in a large pan.
- Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
- Stir in flour and cook, stirring, for 30 seconds.
- Gradually stir in the milk and bouillon.
- Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Add 1/2 cup of the cheese and stir until it melts.
- Season, then ladle the chowder into warm serving bowls.
- Garnish with the remaining cheese and the chopped fresh cilantro and serve.
