Prep 5 mins
Cook 25 mins
A great chilly-day chowder. Serving amounts are an approximation.
- 7 cups peeled and diced potatoes (about 7 medium potatoes)
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 2 celery ribs, chopped (chop the leaves and include them too)
- 5 cups chicken stock (or vegetable stock)
- 1 cup frozen corn, thawed (or 1 cup drained canned corn)
- 1 cup light cream
- 1 cup milk
- 1⁄4 cup flour
- 1 teaspoon chives
- 1 teaspoon parsley
- 1⁄4-1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon paprika
- 2 cups shredded sharp cheddar cheese (or mild cheddar)
- In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
- Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
- In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
- Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.