Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious. And it's easier to make than a lot of cream soups because you don't have to puree anything.

Ingredients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 1 large all-purpose potato, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• Fresh dill or parsley for garnish, chopped

Instructions

1. Melt the butter in a large saucepan or medium soup pot.

2. Stir in the onion and celery.

3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.

5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

6. In a small bowl, whisk together the cream and flour.

7. Stir the mixture into the soup with the pepper.

8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

9. Serve hot, garnished with herbs.

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Find more about:

• Celery |
• Chicken Broth |
• Comfort Foods |
• Corn |
• Entrees |
• Heavy Cream |
• Onions |
• Potatoes |
• Vegetable Soups |
• Winter

Related Categories:

• Winter Dinners |
• Comfort Foods |
• Vegetable Soups |
• All Soups & Stews