My husband loves this soup. It is very hearty but not heavy. It is only slightly adapted from the Meal Makeover Moms. Serve this with a bread roll, and a simple salad with greens, drizzled with balsamic vinegar, olive oil, and salt.
- 1 tablespoon extra virgin olive oil / butter
- 2 stalks celery, trimmed and cut into 1/4-inch dice (about 1/2 cup)
- 1 small onion, cut into 1/4-inch dice (about 1 cup)
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 3 cups all-natural vegetable broth / chicken stock
- 2 cups milk
- 2 tablespoons sherry wine
- 2 large carrots, peeled and shredded (about 2 cups)
- 1 large baking potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 2 cups frozen corn kernels, thawed
- 1 bay leaf
- 1 15.5 oz can drained and rinsed butter beans (optional)
- 1/2 cup shredded reduced-fat Cheddar cheese plus extra for the top
In a large Dutch Oven or stockpot, over medium heat, heat the oil / butter.
Add the celery and onion and cook, stirring frequently, until softened, 7 to 10 minutes.
Add the garlic, thyme, and pepper and cook for about 30 seconds.
Add the butter.
When melted, add the flour and whisk constantly until smooth, about 1 minute.
Whisk the stock slowly into the flour mixture.
Then add the milk and sherry. Whisk to make sure to flour is stuck to the pan. Raise the heat so it simmers, then lower the heat so it stays this way.
Add the carrots, potato, and bay leaf. Simmer, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally.
Remove the bay leaf and stir in the corn, the beans if using, the cheese. Season with salt and pepper. Taste to make sure seasonings are OK. Serve in bowls with additional cheddar cheese.
While the chowder is simmering, make a simple salad with greens, drizzled with balsamic vinegar, olive oil, and salt.