Winter Chowder Recipe

Corn Chowder is a cold weather warmer. Leeks are one of the first vegetables to peek out of the ground in spring. The other ingredients are in my cupboards all winter long. This soup chases out the chills that incessant Oregon rains drill into your bones.

Makes 6-8 servings

Ingredients for Making Winter Chowder

• 1 cup chopped onion
• 1 cup diced leeks
• 1/4 cup butter
• 2 1/2 cups vegetable broth
• 4 cups frozen corn
• 4 cups chopped potatoes
• 1 cup chopped carrots
• 2 cups milk or milk substitute
• 1 tbsp turmeric
• 1/2 tsp pepper
• 1/2 tsp dried basil
• 1/2 tsp crushed rosemary

Procedure for Making Winter Chowder

1. Saute the onions and leeks in butter until they're tender.
2. Mix in the broth, corn, carrots and potatoes.
3. Bring the soup to the boil, reduce the heat and simmer until the vegetables are tender, about 15 minutes.
4. Stir in the milk and spices then cook for another 5 minutes.
5. Stir the soup thoroughly and serve.

Winter Chowder with a Side of Chicken

Winter Chowder Storage Tips

Winter Chowder stores well in the refrigerator for several days. It can also be frozen for later enjoyment.