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Serve this hearty chowder on a chilly
fall evening.
Ingredients:
2 oz. butter
1 med. onion, diced
3 celery stalks, diced
2 carrots, peeled and diced
2 tbsp Flour
2 c. chicken broth
4 c. milk
2 med. potatoes, diced and boiled
3 c. white corn
Salt and pepper to taste
Preparation:
Melt the butter in a heavy soup pot.
Add the onion, celery, and carrots.
Cook over medium heat until just soft.
Sprinkle on the flour and cook for 3 minutes,
stirring frequently.
Stir in the broth.
Stir in the milk.
Heat until steaming.
Add the cooked potatoes and corn.
Cook for 45-55 minutes over low heat.
Check the seasoning.
Serve warm.
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