Snow is falling here in Israel. Harmless flurries, not the kind of storm that just hit the East Coast, or the one that hit us a few years ago and left us without heat and power for days. Since that storm, I have to say that I have not been a huge fan of snow. The idea of it just scares me.
How do I keep my mind off the impending doom? I cook. Soups are always my favorite things to cook in the winter. I don’t care for them thin, liquidy soups. Give me a soup that sticks to your ribs and you’ll have a happy Rena.
I love my hand blender. I use it every chance I get. In case the electricity goes out again and you can’t use it, a potato masher works well too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Potato and Corn Chowder
This is a lovely thick and creamy soup to keep the winter at bay.
Ingredients
- olive oil - 2 tablespoons
- onion - 1 large, chopped
- garlic - 2 cloves, chopped
- potatoes - 4 large, chopped
- corn - 1 cup, frozen
- water - 8 cups
- bouillon - 1 tablespoon
- salt and pepper - to taste
Instructions
- Heat oil
- Add onions and garlic and fry until soft
- Add potatoes and fry a bit more - until they are slightly browned
- Add corn and cook for another couple of minutes
- Add bouillon
- Add water and bring to boil
- Cook until potatoes are soft
- Remove from heat and partially blend soup until it's chunky, but with a heavy consistency
- Serve hot
