So, I know it's spring, and we are coming up on the type of weather where people normally don't want to eat soup, but I went on a giant soup kick a couple months back, and given I live in a place where the spring season is questionable all the way through till June, potato-corn chowder just seemed like it made sense one day. Although, I'm pretty sure the day I made it, the weather was gorgeous, but sometimes you just crave some soup, you know?
This recipe is totally adaptable depending on your tastes, as are all of my recipes, and all recipes in general, honestly. But I found this one to be packed with flavor and very satisfying. I don't usually measure things. I tried to make the measurements as accurate as I could, but use your own instincts and discretion.
Enjoy ! :)
POTATO-CORN CHOWDER
1/2 teaspoon flour
1 tablespoon unsalted butter
1 half a medium yellow onion, diced
2 teaspoons minced garlic
Pancetta--as much as you desire
4-6 yellow potatoes, chopped into 1 inch pieces
1 parsnip, chopped into 1 inch pieces
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon celery seed
3/4 can of vegetable broth
1 can sweet kernel corn, drained and rinsed
1 cup milk
1/2 cup half and half
1 large tablespoon of sour cream
Cheese of your choice (I used some nice sharp white cheddar)
Salt and Pepper
Heat a large skillet/sauce pan on medium-high heat. Melt the butter and whisk in the flour until it forms a roux. It should smell kind of nutty and have a light golden brown color. Be careful not to burn it!
Add onion, garlic, and pancetta and saute on medium heat until the onions begin to turn translucent. Then add the chopped potato, parsnip, and seasonings. Cover with the vegetable broth and reduce heat to medium-low. Cover and simmer for 30-40 minutes until the potatoes and parsnip are very fork-tender.
Add corn and cook an additional three or so minutes.
Add milk, half and half, sour cream, and cheese. Add a bit more salt and pepper. Continue to simmer until the soup thickens to your desired consistency. Adjust flavors and seasoning as needed.
Top with some micro greens and get your nom on!
