- 1 tablespoon butter
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 large sweet red pepper, diced
- Salt
- Pepper
- 2 cups reduced-sodium vegetable or chicken broth
- 4 red potatoes cut into 1/2-inch (1 cm) cubes
- 3 cups corn kernels (fresh or frozen, thawed)
- 2 tablespoons all-purpose flour or cornstarch
- 1 1/2 cups 10% or 18% cream
- Chopped fresh basil
- In a large pot, melt butter over medium heat. Saute celery, garlic, onion, red pepper, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions are softened. Stir in broth, potatoes, corn and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat, cover and simmer for about 10 min or until potatoes are almost tender.
- Increase heat to medium. Whisk flour into cream and gradually stir into pot. Simmer, uncovered, stirring often, for about 5 min or until slightly thickened (do not let boil). Season to taste with salt and pepper Ladle into warmed bowls and sprinkle with basil.