A delightful and hearty chowder packed with fresh vegetables and a creamy texture, perfect for a cozy meal.
Heat a deep pot over medium heat and add a drizzle of oil.
Ensure the pot is evenly heated before adding ingredients to prevent sticking.
Add the diced potatoes and cook, stirring occasionally, for about 5 minutes.
Cut the potatoes into uniform pieces for even cooking.
Stir in the chopped onion, celery, red bell pepper, and bay leaves. Cook until the vegetables are softened.
Stir frequently to prevent the vegetables from browning.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for an additional minute.
This step helps to thicken the chowder later.
Pour in the vegetable broth and milk, stirring constantly. Add the corn kernels and bring to a gentle boil.
Stirring constantly prevents lumps from forming.
Reduce the heat and simmer the chowder for 10 minutes, allowing it to thicken.
Stir occasionally to prevent the chowder from sticking to the bottom of the pot.
Adjust the seasoning with salt and pepper to taste. Serve hot, garnished with chopped scallions.
Serve with crusty bread or crackers for a complete meal.
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