If you live in the parts of the country that the temperature has dipped into the single digits, there is nothing more appealing to eat than a piping hot bowl of soup. We have made a living on selling all kinds of soup. One of our restuarant incarnations was called ” Soup Pot” where we sold hundreds of differents kinds of soup daily. One of our lunch staples is pairing up a bowl of soup with a 1/2 sandwich of the day. Whether your young or old everyone loves the comforting aspects of soup. It is also a wonderful way to use up leftovers, scraps of turkey or chicken, leaves of vegetables and last night pasta or rice are wonderful additions to soup.
We have included one of our most favorite recipes for Corn Chowder. We hope you love it as much as we do. Curl up with a good book and a mug of hot soup.
Lisa and Ann
1/2 plus 2 T butter
1/2 cup flour
1 medium onion -chopped
3 ribs celery-chopped
1/2 t chopped garlic
1 lb. red potatoes- cut into 1/2 in cubes
2 carrots- peeled and cut into 1/4 in thick slices
2 t salt
1 t ground black pepper
8 cups vegetable stock
2 -15.4 oz cans whole kernel corn- drained
In a medium saute pan over medium heat , melt 8 T butter. Slowly whisk in flour and continue whisking for 3-4 minutes. Remove from heat and set aside. Melt remaining butter in large soup pot. Add onions,celery and garlic and cook over medium heat for 10-12 min until vegetables are tender and translucent. Add potatoes, carrots, seasonings and stock. Bring to a boil. Reduce heat and simmer for 15-20 min until potatoes and carrots are fork tender. Add corn. Ladle about 2 cups of soup mixture into butter and flour mixture. Whisk until smooth. Whisk the mixture back into soup pot and cook over medium heat until soup reaches a boil and has begun to thicken. Turn down heat and simmer for 5-10 additional minutes. Taste for seasonings.