It’s getting cold. It makes me feel like my favorite soup, corn chowder.
To really warm your soul, put it in a bread bowl.
Then you can pretend you are eating it on a wharf in San Francisco.
This recipe came from my mom and I tweaked it a tiny bit.
Peel and dice 6-7 potatoes. Set aside

Chop 3/4 cup carrots and celery, 1/2 a yellow onion and 1 tsp. fresh garlic.
If you’re Martha, you can call these four ingredients your mirapois.
Now in a healthy sized pot, pour a little e.v. olive oil. Heat.

Now toss in the carrots for a minute or two. They need a small head start.
Throw in the celery, garlic and onion. Toss them around for one more minute. “Sweat them.”
(Don’t cook all the way or they will be too soft by the end).
Add a generous amount of salt and pepper.
Now throw in the potatoes and cover them with water.
I don’t measure, but enough to boil them, about and inch over the top.
While it’s boiling, make your white sauce.
Or if you’re Martha, you can call it your b├ęchamel sauce.

Start with the roux (equal parts butter and flour).
1/2 cup butter (melt it in another sauce pan) and add 1/2 cup flour.
Now add 2 1/2 cups of milk. (Make sure you heat it to room temp before you add it. It is a must).
Add 1 cup grated parmesan cheese.
(At no point in making the white sauce do you stop stirring. Burning on the bottom is against the rules).

Your potatoes should be firm, but almost done.
After the cheese is melted in, pour everything into your undrained veggie pot.
Stir. Add 2 cans cream corn. Stir. Add 1 cup frozen sweet white corn.

Now just warm it all up another minute or two. Keep stirring. Burned chunks are gross.
Salt and pepper more to taste.
Fall in love with this soup.
Please, if you don’t put in a bread bowl, you must dip some french bread in.
Garnish with more parmesan cheese and little chopped Italian parsley.