Chill Chasing Potato Chowder

By BCVH

Ingredients

• 1 lb. potatoes, cubed (about 3 medium sized potatoes)
• 1 1/2 cup chicken broth
• 1 cup sliced carrot rounds
• 1 can (8 oz.) whole kernel corn, drained
• 1/2 lb. sliced celery
• 1/2 cup chopped onion
• 1/2 tsp. thyme
• 1/2 tsp. salt
• Dash pepper
• 2 tbsp. flour
• 1 cup milk or light cream
• 1/4 cup chopped parsley
• 2 cups swiss or monterey jack cheese, grated, optional

Details

Servings 2

Preparation

Step 1

Combine 1/2 potatoes with chicken broth in a saucepan with a tight-fitting lid. Bring to a boil. Simmer until tender when pierced with a fork(about 10 minutes).

Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onion and seasonings. Cover. Simmer until vegetables are tender (about 10 minutes). Dissolve flour in a little of the milk; stir into chowder with remaining cream and parsley. Cook, stirring, over a medium heat to thicken slightly.

Serve topped with grated cheese, if desired.