creamy corn chowder

I followed this all-recipe for Creamy Vegan Corn Chowder, but un-veganized it by using whole milk instead of soy milk to please the hubby. Still a lot healthier than my normal similar soups - like Cajun Crab and Corn Bisque - since it uses a little bit of olive oil instead of the normal sticks of butter, and milk rather than heavy cream. And, of course, meatless.

Creamy Corn Chowder

2 tablespoons olive oil

1 c. sweet onion, chopped

1 c. celery, chopped

1 c. carrots, chopped

1 ½ clove garlic, minced

2 ½ c. vegetable broth, low sodium

2 medium baking potatoes, diced (5 c.)

1 can cream-style corn

½ can golden corn kernels, drained

2 c. whole milk

2 Tbsp. flour

1 ½ tsp. salt

1 tsp. black pepper

¼ tsp. liquid crab boil

Heat oil in a large pot over medium heat. Stir in onions and celery; cook until just slightly golden (10-15 min.). Stir in carrots and garlic; cook until garlic is slightly golden (10-15 min.).

Add 2 c. vegetable broth and potatoes. Simmer 20 minutes, or until potatoes are fork tender, adding more broth to cover as needed.

Add corn and spices, simmer for 20 minutes or so, stirring often. Add more broth, if necessary.

Reduce heat to low, and pour in 1 cup milk. Stir soup well, wisk in flour, then stir in remaining 1 cup milk.

Cook, stirring constantly for 15 minutes. Do not boil.

This was really good, and surprisingly thick and creamy. I followed one of the comments, adding potatoes and also added a tiny bit of my secret ingredient - liquid crab boil! I was worried about the thickness from some of the comments, so added 2 tablespoons of flour and was sparingly used the extra broth. Next time I won't worry so much, and when I reheat for lunch tomorrow, I'll probably need to add some more veggie broth to thin.