This is what I made for dinner tonight. On the off chance you happen to need a chowder recipe, here one is! (I majored in literature so I can say shit like “here one is,” and you all immediately understand that I did it on purpose, for, like, effect.)

Medium dice:
2 stalks celery
1/2 large onion
2 small or 1 medium carrot(s)

Sautee, in a large soup pot over medium flame, in:
1 Tbsp. olive oil
2 Tbsp. butter

When veggies are tender, add:
3 c. broth*
1 c. milk

Bring to a simmer.

Dice and add to the pot:
4 medium potatoes

Add:
1/2 tsp. dried parsley

Simmer until the potatoes are tender, about 8-10 minutes.

Add:
1/2 c. fresh or frozen corn kernels

Remove 1/4 c. of the broth from the pot with a cup. Mix in:
2-3 Tbsp. flour

Whisk the broth/flour mixture until there are no lumps in it, then slowly add it to the chowder, stirring constantly, until the soup has thickened. Let the chowder cook a few more minutes, maybe five to ten, so that the flour doesn’t taste raw.

Add salt and pepper to taste, and serve. Like all soups, this chowder is great served with crusty bread and a green salad.

*For broth, you may use vegetable or chicken broth, or water. (I always use water and Knorr brand vegetable bouillon, because of all the veggie bouillon on the market it’s the only one I don’t hate.)

To make a non-vegetarian version: fry up 4 strips of bacon and put aside to cool, then sautee your mirepoix in the bacon fat (reducing or omitting the olive oil and butter) and continue with the rest of the recipe as written except add the crumbled bacon to the chowder along with the corn, or sprinkle it on before serving.

Servings: 4-6
Cooking time: 20-30 minutes

Recipe Source
Author: Michelle Mook
Source: goblinbox.com