Bohemian Potato Chowder

Ingredients:

3 lbs. red potatoes (chopped into half-inch cubes)

1 large yellow onion (chopped into half-inch chunks)

10 cloves garlic (diced to desired size)

4 stalks celery  (chopped into half-inch chunks)

4 medium size carrots  (chopped into ¼-inch chunks)

1 red bell pepper (diced into 1/4-inch chunks)

1 cup corn

1 cup heavy cream

½ cup cider vinegar

2 Tblsp. Rosemary

1 Tblsp. Kosher salt

1 Tblsp. Black pepper

3 quarts water

2 Tblsp. Olive Oil

1 stick of butter

¾ cup of flour

Directions:

Pour olive oil into bottom of soup kettle and turn to medium.   When hot, add onions, celery, carrots, garlic, and red bell pepper.  Add a few pinches of salt and put lid on kettle.  Stir every 2 minutes till veggies are adequately “sweated” (about 10 minutes).  Then add potato chunks, corn, water , cider vinegar, heavy cream, salt, pepper, and rosemary.  Bring to a very slight boil and, with lid on, hold at slight boil for 20 minutes, or till potatoes are soft.  Then bring heat down to low and stir in the roux a little at a time till desired thickness.  

Makes 8 bowls.