Vegetable Chowder
2015-01-26 11:42:27
This morning in Albuquerque, New Mexico is was 23 degrees. It is coldest temperature so far this fall. I stepped outside to empty the trash and was smacked in the face with small little snowflakes, burrrrr . . . . I wasn’t quite ready for those cold temperatures. However, I was happy to see some moisture in the air. It has been very dry and the ski areas in our state desperately need some snow.
When I came back in and immediately knew it was a soup day. I looked in my fridge and didn’t find much except some cheese, milk, and some vegetables. I thought about it for a few minutes and was inspired to make a chowder soup which is one of my favorite comfort foods. I had some fresh celery, carrots potatoes and sweet corn. I had to think it over for a few minutes before the idea of a vegetable chowder popped into my mind. Inspired by the cold temperatures and with limited amount of ingredients here is my latest creation . . . . . Vegetable Chowder. I think it is simply fabulous and I hope you enjoy it too.
Bon Appétit,
Cecelia
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Ingredients
- 4 russet potatoes; peeled and cut into medium
- 2 cups sweet corn (fresh or frozen)
- 1 cup chopped celery
- 1 cup chopped sweet onion
- 1 cup chopped carrots
- 2 quarts chicken or vegetable stock
- 4 ounces (1 stick) melted butter
- 2 tablespoon flour
- 1 cup heavy cream
- 1 tablespoon dried parsley
- 1 teaspoon Lawry’s Seasoning Salt
- 2 cups cheddar cheese (save a little for garnish)
- Salt and pepper to taste
Instructions
- In a large soup pot over medium high heat add butter, onion, celery, carrots and sauté until slightly tender. Add flour and let cook about 2 – 3 minutes; add chicken stock and potatoes. Bring to a boil allow to cook about 30 minutes until potatoes are fork tender. Add parsley and cheese and cook another 5 minutes. Add cream and mix well. Season with salt and pepper. Serve immediately.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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