Creamy Corn and Potato Chowder

By á-48800

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.

Ingredients

• 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

Details

Preparation time 10mins
Cooking time 40mins
Adapted from spoonful.com

Preparation

Step 1

1
Melt the butter in a large saucepan or medium soup pot.

2
Stir in the onion and celery.

3
Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

4
Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.

5
Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

6
In a small bowl, whisk together the cream and flour.

7
Stir the mixture into the soup with the pepper.

8
Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

9
Serve hot, garnished with herbs.