Recipe: Corn Chowder a la Hurricane Irene

Corn Chowder

Hurricane Irene Corn Chowder

1 large Vidalia onion, chopped
1 leek, chopped
3 celery ribs, cut up
2 cups frozen corn kernels
8 red potatoes, halved
2 TBS olive oil
1 red bell pepper, seeded and chopped
4 cups chicken broth
2 TBS sugar
¼ cup flour
s&p to taste

Saute the onion, leek and celery in olive oil until soft but not browned.

Transfer to crockpot.  Add the remaining ingredients. Season to taste with salt and ground pepper. Stir to blend the flour.  Cook on low 6 hours.

Serve with good crusty bread.


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