Let me just start off by saying that I’m a huge fan of homemade soups, chowders, stews and bisques. I’m the person who saves bones from hams and turkeys to turn it into stocks. I search the fridge for leftovers and give them a renewed purpose. I find that nothing is more comforting on a cool day than a steaming bowl of soup. And for the most part, they tend not to be hard on the waistline.
This is something I, umm…, just whipped up. I had found a small bowl of mashed potatoes in the fridge and wanted to make a soup. I had some frozen kernels of corn, and though what better than a thick cup of chowder on this chilly day. It is quick enough to prepare, and as an after though, I could have added some onion and garlic to enhance the flavors a bit, but it turned out quite nice.
Butter – Unsalted, 1.5 tbsp
White All-Purpose Flour, 2 tbsps
No Salt Added Chicken Stock, 2 cup
2% Partly Skimmed Milk, 1 cup
Mashed potato, 2 cups
Whole kernel corn, 2 cups
Chives – Raw, 1 tbsp chopped
Parsley – Raw, 1 tbsp
Old El Paso – Medium Salsa, 1/4 cup (50 ml)
Salt & pepper to taste
* I also like to add a bit of caraway seed
Melt butter on medium heat in a pot and then add flour and mix to create a roux.
Cook the roux for about a minute while stirring, then add the chicken broth slowly while whisking.
Let the pot come to a boil and turn down heat to simmer while whisking.
Add potatoes and whisk them in. Let the soup simmer a couple of minutes to let it thicken slightly.
Add the milk. You can add more or less to adjust the consistency.
Add chives and parsley (dried is okay) and season to taste with salt and pepper.
Top with a spoonful of salsa to spice it up. I like to use a hot salsa, but use what ever heat level works for you. It’s a nice contrast to have the acidic tomato nestled in the warmth of the creamy chowder.
I store extra in mason jars in the fridge. Pour the chowder in hot and let cool with the lid on and it should keep up to 2 weeks.