Creamy Corn and Potato Chowder
Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious. And it's easier to make than a lot of cream soups because you don't have to puree anything.
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 5 1/2 cups chicken stock
- 1 1/2 cups frozen corn kernels
- 1 large all-purpose potato, peeled and diced
- 1/2 to 3/4 teaspoon salt, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Black pepper, to taste
- Fresh dill or parsley for garnish, chopped
Preparation time 10mins
Cooking time 40mins
Adapted from spoonful.com
Melt the butter in a large saucepan or medium soup pot.
Stir in the onion and celery.
Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
In a small bowl, whisk together the cream and flour.
Stir the mixture into the soup with the pepper.
Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
Serve hot, garnished with herbs.