This easy soup makes a meal by itself. It's full of calcium and fiber.
Prep Time: about 10 minutes
Cook time: about 30 minutes
Yield: 6 servings
1 ½ tablespoons vegetable oil
1 medium onion, diced
3 medium potatoes, peeled and cubed
2 cups water
1 bay leaf
Salt and pepper
3 cups milk, heated
4 cups fresh or frozen corn kernels (use a small, sharp knife to cut kernels from ears)
2 tablespoons flour
Sweet Hungarian paprika
1. Heat the oil in a large soup pot. Sauté the onion for 5 minutes, until softened but not brown. Add the potatoes, water, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, uncovered, for about 25 minutes or until the potatoes are just tender.
2. Add the warm milk and corn, and stir well. Place the flour in a small bowl. Take 3 tablespoons of the hot chowder and whisk into the flour to form a paste. Slowly add the flour mixture back to the pot, stirring to create a smooth soup.
3. Let simmer 3 to 5 minutes, until thickened. Season to taste and serve with a sprinkling of paprika.