corn chowder (with potatoes)

this snowy day is making me think about soup simmering on the stovetop.  here's what i'm planning for dinner, it's one of our favorite winter-time dinners.  it's quite easy to put together, and it doesn't take long to cook.  i found the recipe in my Celebrations cookbook by Paula Deen.  enjoy!

Corn Chowder

Paula Deen

2 Tbsp butter
1 cup chopped yellow onion
1/2 cup chopped celery
2 baking potatoes, peeled and diced

4 cups chicken broth

4 ears white or yellow corn on the cob **

1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
One 10.75 oz can condensed cream of celery soup
1/4 cup chopped red bell pepper (optional)

In a heavy-bottomed 4 quart stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cobs with a sharp knife. Place each corncob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot. Serve immediately. Garnish with the bell pepper. Makes about 6 cups.

**Substitutions: I actually use a bag of frozen corn instead of fresh corn, and when I’ve been in a pinch I’ve used milk instead of half & half.

PS...I think this soup is best served with cheesy garlic biscuits (recipe found on the side of the Bisquick box)