Since most of us are still waiting for spring to arrive, a good bowl of coup, or chowder, can warm us up in no time.
I love a good ole thick soup...and prefer to call it chowder.
That's one of the little changes I made to this fantabulous recipe I found at Mommy's Kitchen . We like cheesey soups too. I also added carrots.
So I even googled the difference between soup and chowder and this is what I found...
"chowder is cream based, and thick--soup is usually made with a broth".
Hubby and I both really REALLY! loved this soup, er, um...chowder.
I tweaked it by adding chopped carrots and some velveeta.
YUM! YUM! Very hearty and satisfying. We'll be enjoying this again soon.
2-1/2 c. low sodium chicken broth
3 c. potatoes, diced
(I used frozen southern hash browns...they're cubes)
2 stalks celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, diced
1-1/2 c. smoked sausage or ham, chopped
3 Tb. butter, melted
3 Tb. all purpose flour
2 c. half & half (or whole milk)
1-15 ozs. can northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
black pepper to taste
In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes.
In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage.
Add beans, bouillon and pepper. Heat through and serve.
GBP Roundup - Soup