This chowder features red potatoes grown in Ontario. Red potatoes are my favourite choice because they hold their shape well when cooked, and I adore the colour of the skin peeking out in the soup bowl.
- 2 tbsp olive oil
- 1 medium Ontario onion, finely diced
- 3 cloves garlic, minced
- 2 celery stalks, 1/4 inch chopped
- 1 large Ontario carrot, cut in 1/4 inch rounds
- 2 tbsp flour
- 1/4 cup dry white wine
- 1 L vegetable stock, low sodium
- 1 lb Ontario red potatoes, skin on and cut in 1/2 inch cubes
- 1/2 cup half and half cream
- 1tsp salt
- 1 tsp fresh ground pepper
- 1 cup fresh dill
- 1/4 cup fresh Italian flat leaf parsley, roughly chopped
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 3 tbsp grated Parmesan cheese
- Croutons – store bought are fine
- In a large pot, heat oil over medium heat. Add onion, garlic, celery, carrot and sauté until translucent slightly golden, about 5-6 minutes.
- Add the flour and stir with a wooden spoon until it absorbs into the oil, making a roux. Cook the roux for 2 minutes.
- Whisk in the wine, then slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil.
- Add the potatoes and simmer for 15 minutes or so, or until you can easily pierce the potatoes and carrots with a fork.
- While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want to ensure the cream is hot but not boiling when you add it to the soup.
- Add the warmed half and half and bring the chowder back to a simmer for just a moment. Season with salt and pepper.
- To make the pesto, place all ingredients in a food processor or blender and pulse until finely minced.
- Serve soup hot topped with pesto and croutons.
Recipe Developed by Irene Matys for Produce Made Simple