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Featured Cookbook
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Book Description
This collection of greatest hits featuring popular comfort foods, includes a buttery Chicken Fricassee, zesty Pepper Steak, and Stovetop Macaroni and Cheese
... (more)
Comfort Foods
Authors: Rachael Ray
Date: January 2001
ISBN: 1891105051
Publisher: Lake Isle Press
Hardcover
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Servings: 6
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3 tablespoons corn or other vegetable oil (3 turns around the pan)
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3 medium white potatoes, peeled and diced
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1 medium onion, chopped
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3 stalks celery from heart of stalk, chopped
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1 small red bell pepper, seeded and chopped
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2 bay leaves, fresh or dried
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1 tablespoon Old Bay seasoning (half a palmful)
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Coarse salt and black pepper, to taste
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3 tablespoons all-purpose flour (a handful)
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1 package (10 ounces) frozen corn kernels, defrosted and drained
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1 can (15 ounces) vegetable or chicken broth
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1 quart whole milk or 1% low-fat milk
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4 scallions, chopped, to garnish
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Oyster crackers, for topping
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Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
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Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay and salt and pepper. Cover and reduce heat a bit; cook a few minutes more, stirring occasionally.
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Uncover and whisk in flour. Cook a minute more. Add corn, chicken 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
More From This Book:
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North Country Corn Chowder
-
Sausage Sandwiches
-
Tuscan-Style Chicken Cutlets with Creamy Spinach
-
Pasta with Pumpkin and Sausage
-
Crab Cakes and Roasted Red Pepper Sauce
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