This recipe is very appropriate for Imbolc because it has cream in it. I meant to post this recipe before the sabbat but got sidetracked, so you may want to write it down for next year. In any event, it's still a good soup for the remaining chilly days of Winter.

You can tweak the ingredients a tad by adding crumbled bacon or cubed ham or perhaps some grated cheddar cheese on top.

Corn and Potato Chowder

2 tablespoons butter
1 large onion, finely chopped
1 rib celery, finely chopped
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
2 large potatoes, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
1 cup heavy cream
3 tablespoons flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped

1. Melt the butter in a large saucepan or soup pot.

2. Stir in the onion and celery.

3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

4. Add the chicken stock, corn, potatoes, and salt. Bring the mixture to a low boil.

5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

6. In a small bowl, whisk together the cream and flour.

7. Stir the cream mixture into the soup, and add the pepper.

8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

9. Serve hot, garnished with herbs.

I love serving this with warm, crusty French bread.

Mm, that looks tasty <3 I love anything that pairs well with French bread!

wow this sounds good too.. my mouth is definately watering from all these tasty foods.

haha i can eat a whole long loaf of french bread.