January Soup Month : Potato Chowder

 

Today on my blog I am sharing one of my favorite Soup ? Chowder recipe.

• 2 cups peeled and diced potatoes
• ½ cup diced carrots
• ¼ cup all-purpose flour
• ¼ cup butter
• 2 (15 ounce) cans whole kernel corn, drained
• 2 ½ cups shredded Cheddar cheese
• ½ cup diced celery
• ¼ cup chopped onion
• 1 teaspoon salt
• 4 cups water, or as needed to cover
• 2 cups milk

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes. Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.

Did You Know??

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders;[1] and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada.: