A week ago we had fires all over the state. The ground was cracking from the dry heat and my poor little flowers were getting scorched.
This week, the fires are contained (mostly), the ground is muddy and my flowers are drowning. The rain has brought much needed relief not just to the firefighters but also to our hot, un-air conditioned house.
I have even been able to use a blanket when I sleep, and wear a sweater in the evenings!
And even though soup is probably the last thing on your mind through these summer months, you could also throw this on some ice and serve it chilled.
So put on a sweater, curl up on the couch, watch a House Hunters marathon, and enjoy this chowder and a Jalapeño Cheddar Biscuit (recipe coming soon)!
POTATO CARROT CHOWDER
1 onion, minced
1/4 c. butter
2 c. diced potatoes
3 c. boiling water
1 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. flour
2 c. milk, scalded
3 carrots, diced and cooked
1. Sauté onion in 2 Tbsp. butter.
2. Add potatoes, salt, cayenne pepper, and water. Boil 15 minutes or until potatoes are tender.
3. Blend flour with remaining butter and milk. Add to potatoes. Stir in cooked carrots.
4. Cook 5 minutes more.
5. Using an immersion blender, blend until smooth. (You could also blend in a tabletop blender, 2 cups at a time.)