It was never the plan for this blog to be so photo-lite, but it’s just not something I’m thinking about when I finish cooking. So, here goes another non-photo post…

This weekend my boyfriend and I were in the end-beginning stages of colds (respectively), so soup was on the menu:

Potato Corn Chowder:
2 very large potatoes (or 3-4 medium potatoes) peeled and diced
1 qt low sodium chicken stock (can be replaced with veg stock for kosherness)
1 can corn, drained
1/4 cup onion (I use red), diced finely
1 T butter
2 cloves garlic, minced (or 1 t crushed garlic from a jar)
1 cup cream or milk
1 t chives, dried or finely chopped
1 t rosemary, if dried crushed between fingers, else finely chopped
salt and pepper and other herbs to taste

In large stockpot, saute onions in butter over medium heat until translucent. Add all other ingredients and bring to a boil, then reduce heat and simmer until potatoes are soft. With a wooden spoon, smash potatoes until soup is of desired consistency. (If you like a very creamy soup, you can run the soup through a food processor. We prefer some chunks.)

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