EASY VEGETABLE CHOWDER

SERVES 4

This is based on my grandfather's Potato Soup. The base is the same, but some vegetables are added for extra flavor and heartiness. The types of vegetables can be varied to taste.

INGREDIENTS

2 tablespoon butter

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

2 tablespoons butter

Salt and pepper to taste

Sauté the onions, celery and carrots in the 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 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 slightly thicken the soup.

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