1 tbsp minced dried onions
1 c chopped celery
5 med potatoes, peeled and cut in 1 cm cubes
water
3/4 c butter
3/4 c flour
4 c whole milk, milk plus evaporated milk, or half-and-half (or any combination of them)
1 can corn (or 2 six-oz cans of clams), undrained
1 1/2 tsp salt (or to taste)
2 tbsp red wine vinegar
pepper to taste
Cook vegetables in enough water to cover them until they are tender (about 10 min). Melt butter. Blend in flour. Slowly add milk, stirring. Cook (on the stove stirring constantly or in the microwave stirring after every 1-2 minutes) until thick. Stir thickened cream sauce, corn or clams, salt, pepper, and vinegar into vegetables. Heat through (most people say to avoid boiling it but it's never hurt my cream soups before). If you use clams, don't let the pot sit out for any length of time. Chill what you don't need immediately.
1 c chopped celery
5 med potatoes, peeled and cut in 1 cm cubes
water
3/4 c butter
3/4 c flour
4 c whole milk, milk plus evaporated milk, or half-and-half (or any combination of them)
1 can corn (or 2 six-oz cans of clams), undrained
1 1/2 tsp salt (or to taste)
2 tbsp red wine vinegar
pepper to taste
Cook vegetables in enough water to cover them until they are tender (about 10 min). Melt butter. Blend in flour. Slowly add milk, stirring. Cook (on the stove stirring constantly or in the microwave stirring after every 1-2 minutes) until thick. Stir thickened cream sauce, corn or clams, salt, pepper, and vinegar into vegetables. Heat through (most people say to avoid boiling it but it's never hurt my cream soups before). If you use clams, don't let the pot sit out for any length of time. Chill what you don't need immediately.
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