This recipe is thick and satisfying and definitely a complete meal by itself. It's really great to take for lunch at work or school in a thermos. You can play with it a bit by adding other veggies, like broccoli, but I love it just the way it is.
Ingredients (for 4-6 portions):
* 2 tsp canola oil
* 1 onion, preferably red, diced.
* 1 bell pepper (red or orange), deseeded and diced
* 3 cloves of garlic, minced
* 4 small potatoes, peeled and finely diced
* 2 tbsp flour (gluten free is fine, I used it)
* 600 ml (about 20 ounces) milk (I use 1% milk)
* 300 ml (about 10 ounces) vegetable broth (or, if you must, water - but season accordingly)
* 12 oz pack of frozen corn kernels (or one good sized can).
* 75 grams (about 2.5 ounces) grated cheddar cheese
* Salt, pepper, chili powder
1. In a large pot, heat the oil. Add the onion, bell pepper, garlic and potatoes and saute on a low flame for a few minutes, stirring.
2. Add the flour and stir for another 30 seconds, to coat the vegetables in the flour. Add the milk and the stock (or water).
3. Add the corn (no need to defrost). Bring the mixture to a boil while stirring constantly, then lower the flame and simmer for 20 minutes, or until all of the vegetables have softened.
4. Add the cheddar and stir until it is melted through.
5. Season with salt, pepper and chili powder, to taste (I like a little heat to counter the smoothness and sweetness of the corn and the milk).
6. Garnish with chopped cilantro or parsley and serve with croutons for a little crunch.