The winter months make me crave comfort food. Unfortunately, comfort food usually comes with a high calorie price tag. This recipe however, gives you all the creamy goodness of chowder with a small fraction of the fat.
2 c. Chicken stock
4 c. Water
1 can cream of celery soup
1 can cheddar cheese soup
1 c. Milk
3 medium russet potatoes (diced)
3 celery stalks (diced)
4 large carrots (diced)
1 c. Frozen corn
1 c. Frozen peas
2 tbs. corn starch
Bring potatoes, celery, carrots, chicken stock and water to a boil.
Cook until potatoes are fork tender.
Add soups, milk, corn, and peas and bring to a simmer.
Simmer about 30 minutes (stirring frequently).
Make a slurry with the cornstarch and a little water.
Stir into the simmering soup.
Add salt and pepper to taste.