Creamy Corn Chowder
- 1 tbsp. olive oil
- 1 white onion, finely chopped
- 1 celery stalk, chopped
- 1 large carrot, diced
- 2 garlic cloves, minced
- 8 small red potatoes, diced
- 2 tbsp. flour
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream, or other cream substitute
- 1 tsp. hot sauce
- 3 cups frozen corn
- salt and pepper to taste
Heat the olive oil over medium heat in a large soup pot. Add the onion, celery, carrot, and garlic. Season with salt and pepper and cook for about 7 minutes, until the vegetables are soft.
Sprinkle the vegetables with flour and whisk to coat them well. Cook another 1-2 minutes, stirring continuously.
Pour in the stock and bring to a boil. Add in the potatoes, bring to a boil and let cook for about 8 minutes.
With a hand blender, blend half of the mixture, until potatoes start to break down and the soup becomes thick and creamy.