Heat oil in a large stockpot over high heat until its shimmering. Add the onion and the celery and saute until translucent, about 2 minutes. Add the garlic and cook for 1 minute more. Add the flour and stir with a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time, and stir, scraping down the sides and the bottom of the pot to not miss any flour. Add the corn and the Old Bay seasoning and simmer until soup has thickened, about 5 minutes.
Puree half the soup in a blender until smooth. Pour the mixture back into the pot with the remaining soup and add the potatoes. Simmer until the potatoes are cooked through. Season with salt and pepper.
Garnish with chopped chives and serve.
Originally Submitted
8/29/2012
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