THE CORVALLIS CARROT
4 c chicken broth
1 white onion
2 c corn
6 potatoes (red skinned or butterball)
2 jalepenos (including seeds)
2-3 cloves of garlic
1 stick of butter (1/2 stick to reduce fat)
1 T fines herbes
1/4 t red chili flakes
1 c half and half
3 T flour
grated cheddar or jack cheese
I wish I had known about this stew in my 20s (not that I really cooked then). This recipe was given to me by my mother-in-law and I can't get enough of it. It's creamy and has just the right amount of heat in it to get you over those holiday party hangovers. ;) It's also great for cold windy days when a warm soup is just calling your name.
I have tried making this vegetarian and it's just not the same, sorry. But by all means, you can use vegetarian broth if you want to try. I have also tried cutting the fat and it doesn't taste as good. There's just something about fatty foods that always help hangovers.
Start by melting your butter on medium heat and adding the onions and garlic to it.
You don't want to caramelize the onions, just make them soft. While they're cooking you can cut up the rest of the vegetables.
When cutting up the potatoes and carrots, make sure the pieces are small enough to fit on a spoon. You don't want pieces that are too big.
When the onions are soft add the broth, carrots, corn, potatoes, herbs, and jalepenos.
Cook on medium heat until the veggies are tender. About 45 minutes. Sprinkle the 3 T of flour on top of soup. This will help thicken it a bit.
Finish with half and half. I like to make the soup the day before because I think it tastes better after it sits for a day, but it's also good right away.
Top with shredded cheese, or eat it without. I like to eat this with tortilla chips or a hearty bread. Enjoy.