Fresh Vegetable Chowder
For this recipe you will need:
Place the olive oil in a heavy saucepan and brown the onion in the oil, stirring frequently.
Add the corn, potatoes, celery, parsley, water and seasonings. Cover, and simmer over low heat until the potatoes are tender.
Stir in the flour and milk mixture, and when it is incorporated add the scalded milk. Cook until slightly thickened.
Remove from the heat, discard the bay leaf, and divide among soup bowls.
This recipe will serve 4 people.