I made this recipe over the weekend and found it to be quite satisfying.  It’s been so snowy and cold here, something we are not used to!  And I don’t foresee getting used to it anytime soon…brrrr~ I made quite a few changes to the original recipe and I think the end product came out to be everything I was craving.

 

I had never made a “chowder” before.  After adding all the ingredients and finally the potatoes I got a bit anxious it was going to be to thick (the way a chowder should be!!!) and burn up in the pot before my potatoes were cooked all the way through.  Ignorantly, I added about 3-4 Cups of water…making my chowder…well..a brothy soup!! It was grand nonetheless! The flavors blended so well together, there is nothing better than the combination of potatoes and corn.  A perfect vegetarian soup..errr..chowder

 

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

·         1  tablespoons  butter

·         1  tablespoon  olive oil

·         1 large onion

·         1/2  cup  finely chopped carrots

·         1/2  cup  finely chopped green bell pepper

·         2  cups  2% milk

·         3  tablespoons  all-purpose flour

·         3  cups  veggie broth

·         2  cups  fresh corn kernels (about 4 ears)

·         2  pounds  cubed peeled Yukon gold or red potato

·         1 1/4  teaspoon  salt

·         1/4  teaspoon  freshly ground black pepper

·         1/4  cup  finely chopped fresh parsley

 

Preparation

Heat butter and oil in a large Dutch oven over medium heat. Add onion, carrots, pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley.

 

Like always, this was 10 times better the following day

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