Sunday, December 20, 2015

Christmas Eve Potato Chowder

Traditionally, my family makes clam chowder for Christmas Eve dinner. However, I have never been able to get past the texture of clams, so I usually have them keep out some of the potato chowder before adding the clams. It's a really yummy recipe. (If you prefer clam chowder, you can just add two, six ounce cans of clams, drained.)

  • 2 cups potatoes, diced
  • 16 ounces veggie broth (or water)
  • 1 cup onion, chopped
  • 1 cup celery, diced
  • ¾ cup butter
  • ¾ cup flour
  • 1 quart half and half
  • 1½ teaspoon salt
  • Dash of pepper
  • ½ teaspoon sugar

  1. Cook potatoes in broth until soft. Set aside.
  2. In a separate pan, melt butter and saute onion and celery until soft.
  3. Whisk in flour.
  4. Slowly add half and half while whisking to avoid lumps.
  5. Season with salt, pepper, and sugar.
  6. Add potatoes and simmer together until steaming hot.

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