Thursday, January 6, 2011

Potato and Onion Chowder

This chowder is my good friend all Winter long. I sometimes make it with clams or crumbled bacon, and occasionally with corn for a potato corn chowder.
Potato and Onion Chowder Recipe
1 cup diced onion
1 cup diced celery
1 diced leek
2 cups diced potatoes
2 cups chicken broth
1 Tablespoon crushed parsley
salt and pepper
1/4 cup butter
1/2 cup flour
1 quart half and half
Saute the onion, celery, leeks and potatoes until the potatoes are cooked and tender (you will need about 2 cups of water or broth to cook the potatoes- most of the liquid will cook down). Add the broth and flavorings. Heat all the way through.

Melt the butter in a bowl and add the flour. Mix together until you have a roux. Add the butter and flour mixture to the soup. It will thicken the soup quickly. Stir in the half and half. If it is still too thick add milk to the consistency you want.

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