POTATO CHOWDER
Source of Recipe
Paula Deen
List of Ingredients
1 pound potatoes, cubed and divided (about 3 medium)
1 1/2 cups chicken broth
1 cup thinly sliced carrots
1 11 ounce can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoon all purpose flour
1 cup half and half divided
1/4 cup chopped fresh parsley
2 cups grated Swiss or Jack cheese
Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil, reduce heat, and simmer about 10 minutes until tender
Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onion, and next three ingredients. Cover, and simmer until vegetables are tender.
Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook stiring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Note: I did not thicken with flour as it was already thick from the mashed potatoes. I added the whole pint of half and half and some chopped ham. We did not top with cheese, but I think that would be good. Recipe
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