Country Chowder
Ingredients
- 2 TB butter
- 1 medium onion chopped
- 3 ribs celery chopped
- 2 cloves garlic minced
- 3 cups chicken beef, or vegetable stock
- 4 medium potatoes peeled and chopped
- 1 cup carrots peeled and sliced
- 1 cup corn
- 2 tsp dried parsley or thyme
- 1 tsp dried oregano
- 2 cups skimmed cream from your raw milk or purchased half-and-half cream
- 1-2 TB flour you can use cornstarch or tapioca flour
- salt and pepper to taste
- shredded cheese optional
Instructions
- In a large pot or dutch oven, saute onion, celery, and garlic in butter until onion is transparent and tender
- Add soup stock, potatoes, carrots, corn, and seasonings. Bring to boil.
- Slowly add 1 cup of cream
- Add 1 TB flour (2 if you want your soup really thick) to the remaining cream. Whisk to combine.
- Add the cream/flour mixture to the soup. Bring to boil once more. Turn down heat.
- Check to make sure potato and carrot are done. Cook to desired thickness.
- Add salt, pepper, and cheese to taste.