Hearty Carrot Chowder
Sean @haffathot
My daughter rates this as her favorite soup ever and requests it all the time. It's carrots and potatoes in a carrot, onion, and cream broth. It may not have seafood in it, but it is undeniably chowder at its best.
Open in Cookpad AppCooking Instructions
- 1
In an 8-quart stockpot, add about 3 tablespoons oil and heat on low.
- 2
Add the onions, minced carrots, salt, pepper flakes, granulated garlic, bay, rosemary, fennel seed, stir and marry them together.
- 3
Stir in the water, and as long as the onions are translucent and carrots cooked through, cool them a few minutes.
- 4
Transfer the mixture to a big ol' blender, and puree.
- 5
Transfer the puree back to the stockpot, and add in the coined carrots, potatoes, mushrooms, celery, and parsley, and heat on medium heat.
- 6
Add the cream, stir to incorporate, and get back up to temp.
- 7
Cup by cup, add the milk. Don't add a cup until the soup is back up to temp from the last cup.
- 8
Stir in the cheese, add basil if you like, and add more salt and granulated garlic to taste.
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Written by
I am a Boston attorney raised on Sicilian and Calabrian cooking.I study new foods and cuisines all the time, and I've been cooking most of my life. I really try to stay away from using processed food as ingredients or forcing together clashing spices. I go for more savory than sweet.
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