Potato Corn Chowder

There is not much that is more comforting to me than a hot bowl of potato soup!

6 potatoes peeled and cubed
6 carrots peeled and diced
6 ribs if celery diced
2 shallots sliced thin
3 cloves of garlic minced
2 teaspoons dried oregano
2 bay leaves
1 tablespoon chili powder (optional)
Salt and pepper to taste
1 can chicken broth
4 cans water
1 bullion cube
2 bags frozen corn

3 tablespoons flour
3 tablespoons butter
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Heat a heavy bottom pot over medium heat, drizzle with olive oil then add the carrots, celery, shallots, garlic, salt, pepper and oregano. Let this cook for 5 minutes. Add the potatoes and cook for another couple of minutes. Add the chicken broth, water and bullion and chili powder. Bring to a boil. Cover and simmer for 25-30 minutes or until the potatoes start to become fork tender. Add the corn and bring back to a boil. In the meantime add the butter and flour to a small sauce pot over medium heat. Add the salt and pepper whisk to combine. Once the butter has melted let this bubble for 1-2 minutes then whisk in the milk. Let this start to bubble. Once the sauce starts to thicken remove from the heat and whisk in the cheese. Stir this mixture into the soup. Let it come back to a boil then serve. This is delicious all by itself, but a grilled turkey ham and cheese sandwich would be a great compliment to this hearty soup! For more on this recipe or any others please email me at alesia.leach@gmail.com