Quick Corn Chowder

• 2 TBSP (30ml) olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1/4 tsp red pepper flakes, or more to taste
• 1/4 cup (30g) flour
• 3 garlic cloves, pressed
• 3 cups (720ml) chicken stock (or vegetable)
• 2–3 Russet potatoes, peeled and cubed
• 1 bay leaf
• 2 1/2 cups (375g) frozen corn kernels
• 1/4 cup (60ml) light cream or 10% cream (or replace with milk)
• Salt and pepper to taste
• Parsley, jalapeño slices, and shredded cheese (optional, for serving)

Instructions

1. 1

   Heat the oil in a heavy-bottomed pot or Dutch oven. Add the onions, celery, red pepper flakes, and carrots. Cook for 7–10 minutes until soft, fragrant, and just beginning to brown.

2. 2

   Sprinkle the flour and cook for about 1 minute to cook off the raw flour taste, stirring constantly. Add the garlic and cook for about 30 seconds.

3. 3

   Pour in about 1/2 cup (120ml) of chicken stock. Stir vigorously to work out any lumps and ensure the flour is well incorporated and the liquid thickens. Slowly pour in the rest of the stock while stirring and working out any lumps. Add the bay leaf and potatoes. Bring to a simmer, cover, and cook for about 10–12 minutes until the potatoes are tender.

4. 4

   Stir in the corn and cream and simmer for another 4 minutes or so. Remove the bay leaf. Adjust the seasoning with salt and pepper. Mash some of the potatoes with a potato masher (or blend some of the soup in a blender) to thicken the soup. Serve garnished with shredded cheese and other garnishes of your choice.