Vegetable & Corn Chowder

I had been planning on trying this recipe throughout winter. But for some reason or the other, it kept getting pushed for later. Soon it was Spring and I forgot all about this chowder and instead went in for a cold Summer Beetroot Soup. However, the cold weather got back to tease us again. Now was my opportunity to check out this chowder that I had been thinking of all through the winter. So here you go...I hope you enjoy this vegetable corn chowder loaded with healthy fats, starch, fiber and protein.

Ingredients:
1 tbs vegetable oil
1-2 cloves of garlic
1 small red onion, diced
1 large red bell pepper, diced
1 medium potato, diced
1/3 cups broccoli florets
1 cup sweet corn
1/2 cup Sharp Cheddar Cheese, grated
2 1/2 cups milk
1/4 cup heavy cream
1 1/4 cups vegetable stock
2 tbs all purpose flour
2 tbs fresh cilantro, chopped finely
Salt and pepper


Method:

1. Cook the broccoli florets until tender in boiling water with some salt. Remove and keep aside.
2. Heat the oil in a large soup pot and add the garlic. Saute for a minute and then add the onions, potatoes and red bell pepper. Stir for about 5 minutes.
3. Add the flour and cook for about a minute.
4. Stir in the stock and milk and bring it to a boil stirring continuously.
5. Add the sweet corn and simmer for about 15-20 minutes over low heat until all the vegetables get cooked.
6. Add the broccoli florets, heavy cream and cheese.
7. Stir for 2 minutes and season with salt and pepper.

Serving:

Serve in a warm soup bowl with a crusty baguette. Garnish with finely chopped cilantro.