Creamy Parmesan Corn and Potato chowdah. 


Sometimes I just love these cool autumn days! It gives me time to spend tons of time in my kitchen cooking and getting creative. So since “Chowders” well if youre from Boston it’s pronounced chowdah is a really huge thing here this time of year, I decided to get a little creative with a great BOSTON classic dish. Adding the left over rind from a pretty big and expensive piece of parmesan was just the ticket to make this chowdah a fantastic late lunch that warmed me right up! 
2 bags frozen corn

4 large potatoes diced 

3 carrots diced 

3 celery stalks diced 

1 med onion diced 

3 garlic cloves grated 

1 parmesan rind 

1 1/2 teas dry thyme  

1 teas dry Rosemary 

1 teas chili flake 

1 teas celery salt 

2 teaspoons smoked paprika 

1 1/2 cups heavy cream 

1 1/2 box low sodium chicken stock 

3 tablespoons flour 

3 tablespoons butter 

Salt, pepper

Melt butter in larger sized pot over med high heat, add all veggies including garlic and onion , next add spices, salt and pepper, stir and sauté for about 5 mins. Stir  in flour. Cook flour out for about 1 min. Whisk in chicken stock and then cream. Turn heat down to med and add in Parmesan rind. Let simmer for 20-25 mins over med heat. Once chowdah has thicken, taste for seasoning and remove from heat. Serve and garnish with chopped fresh parsley and soup crackers. 
Cooking time: approx 30 mins 

Serves 6 peeps

(Note: if you’re looking to serve more peeps just double the recipe) 



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