Corn and Potato Chowder

By á-34570

Kitchenette Cookbook

Ingredients

• 1/2 cup + 2 tbsp butter
• 1/2 cup all purpose flour
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1/2 tsp chopped garlic
• 1 lb red potatoes, cubed into eighths
• 2 carrots, peeled, halved lengthwise and cut 1/4 inch thick on the bias
• 2 tsp salt
• 1 tsp ground black pepper
• 8 cups vegetable stock or water
• 2 cans (15.25 oz) whole kernel corn, drained

Preparation

Step 1

In medium sauté pan over medium heat, melt 8 tbsp butter. Slowly whisk in flour and continue whisking for about 3-4 minutes. Remove from heat and set aside. Melt remaining butter in large soup pot. Add onions, celery and garlic and cook over medium heat for 10-12 minutes until vegetables are tender. Add potatoes, carrots, seasonings, and stock or water. Bring to a boil.

Reduce heat and simmer 15-20 minutes until potatoes and carrots are tender. Add corn. Ladle about 2 cups of the soup liquid into the butter and flour mixture. Whisk until smooth. Whisk that mixture back into soup pot and cook over medium heat until soup reaches a boil and has become thickened. Simmer an additional 5-10 minutes. Adjust seasonings.