Chunky Potato Chowder

Chunky Potato Chowder
serves 6

3 potatoes, diced into 1/2 inch chunks
1 clove garlic, optional
1 onion, diced
2-3 celery stalks, cut into same size as potatoes
2 carrots or 1 fat carrot, cut into same size as potatoes
chicken stock
1/4 cup frozen sweet peas
1/4 cup frozen corn
1 pint heavy cream


1 bayleaf
salt
pepper
butter or oil

1. Place potatoes into a pot and cover with water. Add bay leaf, garlic, and salt and pepper to taste. Bring the water to a gentle simmer and cook until al dente. If ready before veggies, remove from heat.

2. While potates are cooking, heat enough butter to coat the bottom of the pan. saute onions, celery, and carrots until soft and golden brown. Set aside until potatoes are done.

3. When Potatoes are done, add the sauteed veggies. Pour enough chicken stock to cover everything. Bring to almost boiling and add heavy cream. DO NOT LET IT BOIL OR THE CREAM WILL CURDLE. Season to taste and serve hot with cooked chicken sausage chunks.

*you can add anything you want to this. It's a great soup to mix and match veggies with.