Every soup starts with a base. The base of the soup is where most of the flavor will come from. Most soups start with either oil or butter and a bunch of vegetables. You’ll also typically add any dried herbs so that the soup will absorb the flavor of the herbs right from the start.
Once your veggies are slightly softened, you can begin to add liquid to soften them up more and cook them through. Then you add some salt and pepper, any meat you’d like, and maybe some cream (because why not?) and voila – you just made a soup! It’s really that easy.
So what makes a chowder, specifically? Milk. Cream. Or both. In this case, I’ve added some half & half, which is literally half cream and half milk, to give the chowder it’s warmth, volume, and of course, it’s name.
And that’s how it’s done this Cooking for Twosday. Is it just me, or did September, like, zoom by?
- 1 tbsp unsalted butter
- 2 tsp extra virgin olive oil
- ⅓ cup diced white or yellow onion
- ½ cup chopped celery (from 1 rib)
- 2 medium Idaho or russet potatoes, peeled and roughly cut in ½-inch cubes
- 1 garlic clove, minced
- 1 bay leaf
- kosher salt
- freshly ground black pepper
- 1½ cups low-sodium chicken or vegetable stock*
- 2 14.75 oz cans creamed corn*
- ½ cup half & half (optional)
- green onions, dark green parts only, chopped (optional, for garnish)
- Heat olive oil and butter in a 3 quart pot over medium heat. Add onions, celery, potatoes, garlic, and bay leaf. Add a pinch of salt and pepper. Saute until onions are translucent, about 5 minutes.
- Add chicken or vegetable stock and cook 15 minutes, stirring occasionally.
- Add creamed corn and cook an additional 15 minutes, stirring occasionally.
- Remove from heat and remove bay leaf. Puree soup with immersion blender, or in batches with regular blender. Place back on low heat. Slowly stir in half & half and keep stirring until heated through. Season to taste. Ladle into bowls and top with green onions.
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