Country Garden Potato Chowder
Country Garden Potato Chowder
3 cups vegetable or chicken stock
handful of parsley, chopped fine
1/2 teaspoon paprika
2 cloves garlic, crushed
1/4 teaspoon celery seed
5-6 medium potatoes, peeled and cup into bite-size cubes
|
|
1 onion, chopped fine
1 cup carrots, sliced thinly
2-3 stalks celery , with leaves, diced fine
salt and pepper to taste
2 Tablespoons cornstarch
2 cups skim milk
grated cheese
|
Bring the stock to a boil in a large pot. Add parsley, paprika, garlic, celery seed, and salt and pepper,
and let simmer while you're peeling, cubing, and chopping the vegetables. Add the potatoes, onion, carrots,
and celery--bring to a boil, then reduce heat, cover, and let simmer for 10-15 minutes.
When ready to serve, whisk the cornstarch into the milk and pour into the stock. Heat while stirring until
the soup is thickened and bubbly. Taste for seasoning. Remove from heat and stir in the cheese. Ladle
into bowls and serve immediately.
|
|
|
|
|