Easy Vegetable Chowder

Serves 2

This vegetable chowder recipe is based on my grandfather's potato soup, which is in the similar and related recipes. Pappy's Potato Soup is delicious as is but, sometimes, I like to add other vegetables for extra flavor and heartiness. Make this soup in any amount needed and use any type of frozen vegetables you like, such as mixed vegetables, for a quick, easy and delicious lunch or dinner.

Ingredients

• 3 tablespoons butter, preferably unsalted, divided
• 1 medium onion, finely chopped
• 1 large stalk celery, finely chopped
• 1 large carrot, diced
• 6 large potatoes, peeled and diced
• Water
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 3 cups milk
• Salt and pepper to taste

Cook the onions, celery and carrots in 1 tablespoon butter in a medium saucepan over medium heat until softened. Add potatoes and just enough water to cook, about 1 cup. Season lightly with salt. Bring to a boil; cover and reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Add the peas and corn and cook just until hot, about 3 minutes. Add the milk, remaining 2 tablespoons of butter, salt and pepper to taste. Continue to cook over medium heat until hot; do not boil. With a potato masher, mash some of the vegetables right in the pot to thicken the soup slightly.