Corn ChowderUser Submitted Recipe
6 green onions, sliced
2/3 c red bell pepper, chopped
1 c chopped celery
2 T butter
1 (32 oz) container low-sodium chicken broth
1 bay leaf
1 lb red potatoes, peeled and cubed
2 tsp salt
1/2 t sugar
2 c milk
1 (32 oz) package frozen whole-kernel corn, divided
1/4 tsp freshly ground pepper
Garnish; sour cream, green onions
Sauté onion, bell pepper and celery in melted butter in a large Dutch oven over medium heat for 10 minutes.
Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat; simmer until potatoes are tender.
Process milk and 2 cups corn in a blender until smooth. Add corn mixture, remaining corn and pepper to soup. Simmer 5 to 10 minutes until soup thickens. Remove bay leaf. Garnish, if desired.