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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