Blizzaster, Snowpocalypse, SnOMG. Whatever you want to call the storm last night, it was quite intense. Which prompts the question: what do you do when you're snowed in? Simple answer: make soup.
Wife was stuck in blizzard traffic for two hours, which of course gave her plenty of time to think about what we should have for dinner. Meanwhile, I was getting blinded by 50-mph gusts of snow to the face as I walked home from the train. Luckily for both of us, Diane (Wife's mom) came through with our recipe for the evening.
This recipe was quick, hearty, and easy to put together (as we didn't have the option of going to the store). Perfect for the Blizzaster.
Adapted from Cooking Light, August 2006
2 tablespoons butter
1 tablespoon olive oil
1 small onion, coarsely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 cup half-and-half*
1 cup skim milk*
3 tablespoons flour
3 cups chicken broth
2 cups corn kernels, fresh or frozen
2 pounds cubed Yukon gold potatoes
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)
3 tablespoons chopped fresh chives
*The original recipe called for 2 cups whole milk; we didn't have any, so we used milk and half-and-half. Turned out great!
Heat butter and olive oil in a Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until softened (about 4 minutes). Combine milk, half-and-half, and flour in a small bowl and whisk together. Slowly pour the mixture into the Dutch oven, stirring constantly. Add chicken broth, corn, potatoes, and salt and pepper to taste. Bring to a boil and then reduce to a simmer for 20 minutes, or until potatoes are tender. Stir in parsley and chives. Add more salt and pepper if needed.
Voila! The perfect blizzard meal.