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North Country Corn Chowder (Rachael Ray)

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“This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 3 potatoes, peeled and diced (medium)
  • 1 onion, chopped (medium)
  • 3 stalks celery, chopped (from heart of stalk)
  • 1 red bell pepper, seeded and chopped (small)
  • 2 bay leaves (fresh or dried)
  • 1 tablespoon Old Bay Seasoning
  • coarse salt & pepper, to taste
  • 3 tablespoons flour
  • 10 ounces corn kernels, frozen, thawed and drained
  • 15 ounces chicken broth
  • 1 quart whole milk (may use 1%)
  • 4 scallions, chopped, as garnish

Directions

  1. Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
  2. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
  3. Uncover and whisk in flour. Cook a minute more. Add corn, 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.

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