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 links. That potato soup is delicious, but sometimes I like to add other vegetables for extra flavor and heartiness. Make this soup in any amount needed and use any types of frozen vegetables you like for a quick, easy and delicious family 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

Sauté the onions, celery and carrots in 1 tablespoon butter in a medium saucepan over medium-high 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.