|2 tablespoons butter|
|1 large onion, finely chopped|
|1 rib celery, finely chopped|
|5 1/2 cups chicken stock|
|1 1/2 cups frozen corn kernels|
|1 large all-purpose potato, peeled and diced|
|1/2 to 3/4 teaspoon salt, to taste|
|1 cup heavy cream|
|3 tablespoons all-purpose flour|
|Black pepper, to taste|
|Fresh dill or parsley for garnish, chopped|
Monday, October 08, 2007
Can Soup Weather be Far Off?
It just has to get cooler here soon. The local meteorologists tell us that we are in for a welcome change Tuesday. When it gets cooler, nothing tastes quite so good as a bowl of hot, hearty and comforting soup. Rich, creamy chowder is a favorite comfort food...reassuring, full-bodied, and very delicious. And it's easier to make than a lot of cream soups because you don't have to puree anything. Easier is better right?
1. Melt the butter in a large saucepan or medium soup pot. 2. Stir in the onion and celery. 3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally. 4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. 5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. 6. In a small bowl, whisk together the cream and flour. 7. Stir the mixture into the soup with the pepper. 8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. 9. Serve hot, garnished with herbs.