When shopping for Christmas dinner fixings, our market had celery on special. So I bought two stalks. As it turned out, not that much was used for making Christmas dinner. So we had two stalks of celery to use up. Fortunately I have shared a great recipe for Root and Stem Salad so I knew it would not go to waste. However we still had another stalk to eat.....
One morning I got out a large pot, a cutting board and a sharp knife and went to work. This chowder is what I came up with, and it was actually quite good! A light chowder with all that celery, yet hearty. Lucky for me, a bowl of this chowder found it's way into my lunch bag more than once.
|Creamy Celery and Potato Chowder|
by the seat of my pants!
makes about 2 qts
4-5 c sliced celery
1 large onion, diced
4 small potatoes, peeled, quartered and sliced
2 cloves of garlic, minced (you can use more, I will next time!)
2 t thyme leaves, crushed
1 bay leav
4 "grinds" fresh pepper
1 1/2 t salt
4 c bone broth - I used chicken, but ham would also be good
1 c whole milk
2-3 T flour - use all the flour for a thicker chowder
1/4 - 1/2 c torn parsley, celery or spinach leaves - if desired for color
Combine celery through broth in a large kettle. Bring to a boil, reduce heat to simmer and simmer until very tender, about 45 minutes.
Remove pan from the burner. Find and remove bay leaf. Using a potato masher, gently mash ingredients. You will have several pieces that escape the masher, and that is perfect!
Stir flour into the milk until no lumps remain. Return the soup to a boil, add parsley leaves if using and then slowly add the milk mixture, stirring well. Simmer 3-5 minutes to cook flour and thicken chowder.
Taste for seasoning, correct if desire.
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