North Country Corn Chowder (Rachael Ray) - cooking recipe

Ingredients

3 tablespoons vegetable oil
3 potatoes, peeled and diced (medium)
1 onion, chopped (medium)
3 stalks celery, chopped (from heart of stalk)
1 red bell pepper, seeded and chopped (small)
2 bay leaves (fresh or dried)
1 tablespoon Old Bay Seasoning
coarse salt & pepper, to taste
3 tablespoons flour
10 ounces corn kernels, frozen, thawed and drained
15 ounces chicken broth
1 quart whole milk (may use 1%)
4 scallions, chopped, as garnish

Preparation

Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.