Soup, in general, is very comforting. It’s something about the warmth and heartiness that bolsters up the ailing. So, as my daughter dozed on the couch, I chopped vegetables and simmered a pot of deliciousness.
I like leaving the peel on the potatoes because it makes the chowder more rustically beautiful. (As it turns out, this decision wasn’t so popular with my daughter…but what does she know?) Another thing I really like about this version is how quick and easy it is…just about 30 minutes from start to serving. That’s perfect when you’re trying to feed a starving convalescent…
There’s one more thing I love about this recipe: it gives you a legitimate reason to use the word, “chowder”. Let’s face it…it’s just an awesome word! (I know you just said it out loud…am I right?)
“Chowder,” he said as he filled the tureen. “You’ll thank me later.”
- 1 celery stalk (reserve the leaves)
- 1 medium onion
- 1 medium carrot
- 1½ tablespoons butter
- ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 3 cups half and half
- 1 medium russet potatoes, cut into small cubes
- 3 green onions
- 2 cups frozen corn
- ¼ cup chopped fresh chives and/or parsley (optional)
- Pull the leaves from the celery stalks and set them aside. Chop the celery, carrot, and onion into small pieces.
- Heat the butter in a medium saucepan over medium heat. Add the celery (not the leaves), carrot, onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the half and half, add the potato and bring to a boil, stirring so the soup doesn’t stick to the pot. Cook about 10 minutes until the potatoes are tender.
- Chop the celery leaves and slice the green onions. When the potatoes are tender, stir in the corn, green onions, and celery leaves.
- Bring the soup back to the boil, then serve with a nice, crusty bread.