chowder on this!

it has been getting sooo chilly! i've said this before but after a week of almost summer-like weather, the random cold day just really makes a sharp contrast in temperature...the kind that makes you go "brrrr!". i usually like cold weather...the bundling up, the chill in the air...just not when i'm dressed for the beach. so, when i got home, i decided to make some corn chowder to get nice and toasty. i just followed this recipe loosely and ended up with something that was reminiscent of a similar soup i had at mimi's cafe except it had a lot more veggies in it. definitely hit the spot along with some crusty bread and perfect for what i was looking for. :)

 
Thick and Creamy Corn Chowder
(adapted from A Culinary Journey with Chef Dennis)

4 tbsp butter
1 cup celery, roughly diced
1 cup red onion, roughly diced
1 cup carrots, roughly diced
1 1/2 cups red potatoes, unpeeled and roughly diced
1/4 tsp kosher salt
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp sweet paprika
1 tsp dried parsley
7 springs fresh italian parsley, chopped with some reserved
2 green onions, sliced with some reserved
1 cup flour*
1 qt chicken stock
2 cup fat free half and half or milk
1 (150z.) sweet corn, drained
1 1/2 (15oz plus) can creamed corn
1 tsp soy sauce
salt and pepper to taste

*or 2 tsp constarch with 1/2 cup or so water for thickening

Prepare your veggies then separate into two bowls: one bowl with the celery and onions, the other with the carrots and potatoes. In a large pot, melt the butter over medium heat.

Add the bowl of celery and onions to the pot and saute in the butter until onion is slightly transluscent. Add the bowl of carrots and potatoes and saute again for another 10 minutes. Once the veggies start to slightly brown, add the fresh parsley (reserve about 1/8 cup), salt, pepper, seasonings, and the dried parsley. Saute an additional minute or two then add the flour. Turn down the heat and allow to simmer for 5-7 minutes to let the flour cook. Add in the hot chicken stock and mix well to get all of the roux incorporated. Add the half and half or milk, corn, creamed corn, green onions (reserve about 1/8 cup), and soy sauce. Stir to combine. (i actually originally forgot to add the flour. so, to add a thickener, i used the cornstarch method and added about 2 tsp cornstarch with 1/2 cup or so of water and added it at this point.)

Cover slightly then reduce heat and allow to simmer for 30-45 minutes or until desired thickness. If the chowder appears too thick, thin it out with additional milk, stock or water. Season with salt and peper to taste then serve topped with the reserved parsley and green onion.