It is officially soup season! This is the time back home where soup and homemade bread sticks start making regular appearances at the dinner table. Ben and I use canned soup and homemade rolls as a quick dinner when we’re in a rush or have lots of homework to do, but with the incoming cool weather, big pots of homemade soup have been calling my name.
This first soup of the season is an easy comfort food. Don’t let the “from scratch” part of this soup scare you. Its the second homemade soup I’ve ever made (and the first I’ve made by myself – you can see the tomato basil one Kate and I whipped up here). What I love about this chowder, and soup in general, is that you can put in whatever you have. The original recipe called for celery but I had carrots. It called for chicken stock but I had bullion cubes. If I’d had other vegetables lying around I would have thrown those in. Here are the ingredients and seasonings I used, but don’t let that limit you!
This soup is perfect for a light dinner on a cold evening or an appetizer during a nice dinner!
- 2 Tbsp butter
- 1 onion, finely chopped
- 1 carrot, chopped
- 5 1/2 cups water
- 6 bullion cubes
- 3 medium sized potatoes, peeled and diced
- 1/2 tsp salt
- 2 cups frozen corn
- 1 to 1 1/2 cup heavy cream
- 3 Tbsp all-purpose flour
- black pepper, to taste
- fresh parsley for garnish
- Melt the butter in a large saucepan (or medium soup pot) and stir in onion and carrots.
- Cook vegetables over medium heat for 9 to 10 minutes, stirring occasionally in a partially covered pan.
- Add the water, bullion cubes, corn, potato, and salt and bring the mixture to a low boil.
- Lower the heat, cover the pot, and simmer for 7 minutes (until the potatoes are just tender).
- Whisk together the cream and flour in a small bowl.
- Stir the mixture into the soup and add pepper to taste.
- Bring the soup back to a low boil, then reduce the heat and simmer for another 8 minutes.
- Serve hot, garnished with parsley. (and then refrigerate and enjoy leftovers for the rest of the week!)