Potato and Onion Chowder

I love this time of year. Fall is by far my favorite season. I love the feel and smell of the cool crisp air. I love all the holiday baking. And I love coming inside after playing out in the cold, to the smell and warmth of a hearty soup. This recipe is from one of my aunts. It is definitely a favorite around here. Larry always has me double the recipe whenever I make it. He also says that, for some reason, the Rhodes dinner rolls go best with this soup.



Potato and Onion Chowder

1 c. diced onions
1/2 c. finely chopped celery
2 Tbs. butter or margarine
1 can chicken broth
1 tsp. salt
Dash pepper
2 c. cubed raw potatoes (I usually use red, and probably a little more than 2 c.)
1 1/2 c. milk
1/2 c. light cream
1 tsp. chopped parsley (I just use dry, and however much I feel like)


Saute onions and celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender, about 20 min. Add milk, light cream, and parsley. Heat thoroughly.

This actually makes a thin soup. We just use some cornstarch to thicken it up. Just mix cornstarch in cold water. Bring the soup back to a boil, and the cornstarch mixture until it starts thickening, then bring back to a low heat.