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Full Online Book HomeLearning KitchenVegetables - Potato Soup - Mashed Potato Chowder
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Vegetables - Potato Soup -  Mashed Potato Chowder Post by :Bob_Bastian Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2918

Click below to download : Vegetables - Potato Soup - Mashed Potato Chowder (Format : PDF)

Vegetables - Potato Soup - Mashed Potato Chowder

1 tablespoon cooking oil
1 onion, chopped
1 carrot, chopped
1 clove garlic, chopped
3 1/2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dill seeds
2 pounds red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters
2 teaspoons salt
Fresh-ground black pepper
6 tablespoons butter, at room temperature
1 cup light cream or milk
3 cups fresh (cut from about 5 ears) or frozen corn kernels
1 1/2 pounds medium shrimp, shelled
2 tablespoons chopped fresh parsley


In a large saucepan, heat the oil over moderately low heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the broth and dill seeds and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes.

Meanwhile, put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and a pinch of pepper. Mash the potatoes over very low heat, gradually incorporating the butter and 3/4 cup of the cream. Keep warm.

Add the corn and 1/2 teaspoon of the salt to the broth and simmer, covered, until the corn is just tender, about 15 minutes. In a food processor or blender, puree the chowder and then pour it back into the saucepan. Add the shrimp and the remaining 3/4 teaspoon salt. Bring to a simmer and cook until the shrimp are almost done, about 1 minute. Stir in the remaining 1/4 cup cream, the parsley, and 1/8 teaspoon pepper and bring just back to a simmer. Reheat the potatoes, if necessary. Spoon them into the center of four bowls and pour the chowder around them
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1/2 cup onion, chopped fine 1 small rib of celery including the leaves, chopped fine 1 carrot, grated coarse 2 tablespoons butter 2 cups chicken broth 1/4 teaspoon crumbled dried rosemary 2 1/2 cups mashed potatoes 1 teaspoon vinegar In a large saucepan saute onion, celery and carrot in the butter over moderately low heat, stirring, until vegetables are tender, stir in broth and rosemary, and bring the mixture to a boil. Whisk in potatoes, a little at a time, bring soup to a boil, whisking, and stir in vinegar. Makes about 4 1/2 cups
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4 large carrots, diced 4 stalks celery, diced 4 large potatoes, peeled and diced 1 small onion, diced 5 cups water 2 to 3 cups diced cooked ham 2 Tbl. butter Salt and pepper 6 Tbl. flour 2 1/2 cups milk Cook celery, carrots, potatoes and onions for 18 to 20 minutes in the 5 cups of water. Add the ham, butter and salt and pepper to taste. Combine the flour and milk, shake till no lumps remain. Stir this into the vegetable mixture, stirring constantly. Bring to a boil, reduce heat and simmer for 20 minutes. Recipe
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