We love soup any time of the year!! This hearty soup is an old favorite and one I have made for over 20 years. I changed it up a bit over the years, by adding carrots and dill and using either chicken or vegetable broth and it still tastes amazing!
Chowder is a thick soup using a roux to thicken and has the addition of milk or cream and has chunks of vegetables, meat or seafood. Our chowder today is a simple vegetable chowder.
Chowders date back to the 1600’s and was primarily made in fishing communities. The history of chowder is really quite interesting!
Let’s get started!
Cook onion, celery and carrot in a splash of water. Add salt and pepper. Cook until onion is tender.
Add butter and flour.
Mix until thick. Stir a bit to help cook the flour so the soup doesn’t have a floury taste.
Add corn and potatoes.
Stir well.
Add water and broth/stock. I use either chicken stock or vegetable — they both work great!
Cook until potatoes are tender, about 20 minutes.
Once done, add milk or cream. Stir. Turn off heat and let sit 10 minutes. Serve.
Delicious! You can also add cooked bacon and cheese if you like.
Potato & Corn Chowder
1 onion, diced
2 stalks celery, sliced or chopped
1 large carrot, diced
Salt & pepper to taste
Sprinkle dried dill
1 tbsp butter
2 tbsp flour
1 cup corn
3 cups chopped potatoes
2 cups water
3 cups broth or stock
1/2 cup milk or cream
Cook onion, celery and carrot in a splash of water. Add salt and pepper. Cook until onion is tender. Add butter and flour. Mix until thick. Stir a bit to help cook the flour so the soup doesn’t have a floury taste. Add corn and potatoes. Stir well. Add broth and water. Cook until potatoes are tender, about 20 minutes. Once done, add milk or cream. Stir. Turn off heat and let sit 10 minutes. Serve.
enjoy from Our City Homestead to yours