Wednesday, February 24, 2010

Creamy Potato Veggie Chowder

Originally this was supposed to be Potato and Corn Chowder from a guest post on $5 Dinners. I had to change it around to fit what I had on hand and then instead of adding cornstarch to thicken it I made a rue instead. Next time I will use less water and add more salt and pepper. Otherwise it was very yummy. Just keep these tips in mind when you make it. Less water and lots of salt and pepper.

  • 8-9 med. russet potatoes peeled and cut into small cubes.
  • 3 ribs of celery chopped
  • about 3 cups of frozen mixed veggies ( add more as you see fit)
  • 1 onion chopped
  • 2 cups whole milk or half and half
  • 4 cups of water ( remember to use less)
  • 6 cups chicken broth
  • 4 tsp of chicken base or 4 bullions
  • 4 bay leaves 
  • dried oregano to taste
  • 8 tbs butter ( for rue)
  • 8 tbs flour ( for rue)
1. place everything into a stock pot exept for the flour and butter. Bring it to a boil and turn down to simmer.
2. While the chowder is simmering make your rue. Melt the butter in a pan and then add flour. Wisk it around for a few min.
3. Add the rue to the chowder and let thicken. Finish cooking until potatoes are done. I also smashed a few of the potatoes against the side of the pot to also help thicken the chowder. Check seasonings and adjust as you feel needed.

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