Potato Chowder
The temperatures are dropping…it snowed and now with the sun coming out …it all is melting.
At the same time the night temperatures are still at freezing…..
During this time of the year we love a bowl of soup to warm us with every spoon-full….
Here is the recipe for the Potaoe Chowder!
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This weekend make this warm, nourishing and satisfying soup –
sit by the fire and enjoy a moment of peace while every spoonful will give you pleasure.
And do make it with heavy cream!
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serves 10
1 med. Onion – chopped
½ cup celery – cubed
½ cup green pepper – cubed
½ cup red pepper – cubed
½ cup tomato – seeded and cubed
4 cups chicken stock
(The soup can be made with chicken bouillon – granules and water.)
2 cups potatoes – (Yukon Gold or Red skinned potatoes) – cubed
½ cup heavy cream or milk + 1 Tbsp cornstarch
salt and pepper
Chopped parsley
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Add more cornstarch, to thicken if needed.
Prepare all vegetables.
Put chicken stock into a pot, add all the vegetables except peppers, tomatoes and parsley and boil until
potatoes are just done.
Add cornstarch into milk and mix. Add this mixture to the boiling
Soup and boil until it thickens.
Now add cubed vegetables and parsley.
If you like you can add more heavy cream to make it creamier.
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Maria Reisz Springer
Maja’s Viennese Kitchen
http://www.majaskitchen.com
Baltimore, MD, USA
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