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.
| RECIPE 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 |
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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