Potato Chowder

Take the chill off with a creamy chowder filled with vegetables.  If you have a few potatoes, a little celery, carrots and onion plus 3 cups of milk, you've got the basics for this SimplyCooking® soup.  Nothing could be more cozy for late February.  Nothing could be more simple to cook for tonight!

potato chowder

1 lb. potatoes, peeled and thinly sliced
1/3 cup finely chopped celery
1/3 cup shredded carrots
1/3 - 1 cup water
3 1/4 cups milk
3 Tbsp. butter
1/3 cup chopped onion
3 Tbsp. AP flour
1 tsp. salt, Celtic Sea Salt preferable
pepper, to taste
Parsley, chopped

In a large, covered frying pan place the potatoes, celery, carrots and 1/3 cup water.  Cover and simmer until the potatoes are tender but not mushy, about 15 minutes.  Use additional water as needed to keep the pan bubbling and the vegetables steaming.

Place the milk in a saucepan over medium heat.  Get the milk hot, but not boiling, as the vegetables cook.

In a large saucepan or stockpot, melt the butter and add the onions.  Sauté slowly until soft and clear, about 5 minutes.  Whisk in the flour.  Cook over low heat, whisking constantly for 3 minutes.  Add in the hot milk a little at a time and stir well after each addition.  Heat and stir until thickened.  Season with salt and pepper.  Scrape the vegetables into the soup base and stir.  Keep warm, until serving, over low heat.  Garnish with parsley.

Complete Meal Idea
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