Vegetable & Corn Chowder

After our bout with the flu last week, a nice bowl of soup was just what I needed. This recipe is my favorite vegetarian chowder. I just love it!

Vegetable & Corn Chowder

1 TBSP vegetable oil

1 red onion, diced

1 red bell pepper, diced

3 garlic cloves, crushed

1 large potato, diced

2 TBSP plain all-purpose flour

2 1/2 cups milk

1 1/4 cups vegetable stock

2 heads of broccoli, cut in florets

3 cups canned sweetcorn in brine, drained

3/4 cup cheddar cheese, grated

salt and pepper

1 TBSP chopped fresh cilantro to garnish (yuck, I never put this in)

1. Heat oil in a large saucepan and saute the onion, bell pepper, garlic and potato for 2-3 minutes, stirring.

2. Stir in the flour and cook for 30 seconds. Stir in the milk and stock.

3. Add the broccoli and sweetcorn. Bring the mixture to a boil, stirring, then reduce heat and simmer for about 20 minutes or until the vegetables are tender.

4. Stir in 1/2 cup of the cheese until it melts.

5. Garnish with remaining cheese and cilantro and serve.