November 13, 2011

Creamy Corn and Potato Chowder

I've made a lot of potato soups in the past, but this has got to be the most delicious one we've tried! My friend served this for a large gathering and my kids were begging me to get the recipe! It's incredibly flavorful-a wonderful combination of sweet and savory. Great with corn bread.

2 tablespoons butter
1 large onion, finely chopped (I used leeks)
1 celery rib, finely chopped
5-1/2 cups chicken broth
1-1/2 cups frozen corn kernels
2 or more large potatoes, peeled and diced
1/2 teaspoon salt
1 cup heavy cream, half and half or milk
3 tablespoons flour
black pepper, to taste

Melt the butter in a medium stock pot. Stir in the onion and celery. Partially cover the pan and cook the veggies over moderate heat for 9 to 10 minutes, stirring occasionally. Add the chicken broth, corn, potatoes, and salt; bring to a low boil. Lower the heat, cover the pot, and simmer about 7 minutes, until the potatoes are just tender. In a small bowl, whisk together the cream or milk and the flour. Stir the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer about 8 minutes. Serve hot, garnish with fresh herbs if you like. * the recipe originally called for just 1 potato-I found the soup way too thin, delicious, but thin. It can easily use 2 to 4 large potatoes, depending on how thick you like it.

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