Dilled Potato and Corn Chowder
Type of dish: Main Dish, Side Dish, Soup
Creamy potato soup with dill! This recipe makes 24 servings – enough to feed a crowd or save some for later.
1/2 cup butter
2 cups onion, finely chopped
4 ribs celery, finely chopped
3 1/2 quarts vegetable stock
4 cups frozen corn kernels
6 large all-purpose potatoes, peeled and cubed
1/4 cup dill, chopped
2 Tablespoons salt, to taste
1 teaspoon white pepper, to taste
2 teaspoons dry mustard
3 Tablespoons all-purpose flour
2 quarts milk
1 1/2 cups flour, sifted
In a large pan, saute carrot, celery, and onion in butter about 10 minutes, stirring occasionally. Add stock, corn, potatoes, dill, salt, pepper, and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.
Gradually stir milk into flour until smooth. Slowly stir milk mixture into soup.
Boil several minutes until thickened.
Recipe courtesy of Gazy Brothers Farm