Fall Harvest Chowder
2 tbsp butter
21/2 cup diced yellow onion
4 garlic cloves, minced
2 large carrots, peeled and diced
4 stalks of celery, finely diced
3 cups diced potatoes
1 ½ cups frozen corn, thawed
3 tbsp flour
1 15 ounce can of pumpkin puree
2 cups whole milk
1 cup chicken or vegetable stock
½ tsp each salt and pepper
Garnish with chopped chives
In a large pot over medium high heat, melt butter and add onions, carrots and celery.
Cook veggies until translucent. This will take 6-8 minutes.
Add diced potatoes and corn then sprinkle with the flour. Stir to incorporate.
Add pumpkin puree and stir. Pour whole milk and chicken stock into the mixture and bring to a simmer. Season with salt and pepper and cook until thickened, about 12-15 minutes.
Serve immediately and garnish with chives.
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