Vegetable And Corn Chowder - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potato, diced
2 tablespoons all-purpose flour
2 1/2 cups milk (whole milk)
1 1/4 cups vegetable broth
1 3/4 ounces broccoli florets
3 cups canned corn, drained weight
3/4 cup colby cheese, grated
salt and pepper
1 tablespoon chopped fresh cilantro, to garnish

Preparation

Heat the oil in a large pan.
Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
Stir in flour and cook, stirring, for 30 seconds.
Gradually stir in the milk and bouillon.
Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
Add 1/2 cup of the cheese and stir until it melts.
Season, then ladle the chowder into warm serving bowls.
Garnish with the remaining cheese and the chopped fresh cilantro and serve.