2 cloves garlic, minced
2 1/2 cups onion, leek, fennel, celery (equal amounts), diced
2 tbsp flour
2 cups potatoes, diced
2 cups sweet potato and/or squash, diced
1/4 tsp fresh thyme, chopped
2 tbsp Worcestershire sauce
2 cups vegetable stock or water
2 cups whole milk
Salt & pepper to taste
1 cup 35% cream
Saute the garlic, onion, celery, leek and fennel in butter. Continue to sauté gently without cover over a low heat, stirring from time to time for approximately 10 to 12 minutes.
Next add 2 tbsp of flour and continue to gently cook for an additional 6 to 8 minutes.
Next add the potatoes, squash, thyme and Worcestershire sauce followed by the chicken stock and milk. Season with salt and pepper and bring to a gentle simmer.
Continue to simmer for 35 to 45 minutes, skimming from time to time.
Just before serving the chowder add the 35% cream and using a handheld blender, blend the soup for 15 to 20 seconds to help thicken soup naturally.
Adjust the seasoning and serve.
Serves 8 – 10