Potato Chowder

Cold December days just call for a thick warm soup.  Since I had no clams around, and the boy generally does not eat meat that sounds like the animal (clams, chicken, turkey, fish, but pepperoni is ok) todays late lunch was a Potato chowder!

What I used:

• Potatoes
• Parsnips
• Leeks
• Corn
• Milk
• Veggie Stock
• Corn Starch
• Dill weed
• Oregano
• S&P
• Butter
• Oil

How I put it together:

Heat and melt Oil and butter in large pot on medium. Add the veggies and keep building and stirring as you go, giving a little browning to the items, but not much.  Once all veggies in and a little browned, add enough stock to just cover and turn the heat to medium high.  In a separate bowl, mix Cold milk and corn starch together (this get rids of clumpy stuff if you put it in the hot water).

Add milk and bring to slight boil, stirring often.  Bring down to medium (even medium low) and cook for about 15 to 20 minutes until the potatoes are soft.  Add more butter.

Add spices and cook a few more minutes.

The chowder should have thickened up a bit (while it won't be as creamy if I had used cream but thick none the less).

Enjoy!

The Aftermath:

First off, I love soup.  I really do.  This was a hit and a half!  Almost had that richness as a cream based soup, nice flavor (I love dill!)  and belly happy tastes!