Creamy Potato and Dulse Chowder

Ingredients

• •2 tbsp butter
• •1 medium yellow onion, diced
• •2 celery stalks, sliced
• •2 garlic cloves, minced
• •2 tbsp dried dulse flakes
• •3 tbsp all-purpose flour
• •3 cups vegetable broth
• •1.5 cups whole milk
• •3 medium yellow potatoes, diced
• •1 cup frozen corn kernels
• •0.75 cup old cheddar cheese, shredded
• •2 tbsp fresh dill, chopped
• •0.75 tsp salt
• •0.5 tsp black pepper
• •0.5 tsp smoked paprika

Directions

1. 1Melt butter in a large pot over medium heat; sauté onion and celery for 5 minutes until softened, then add garlic and dulse flakes and cook 1 minute until fragrant.
2. 2Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
3. 3Whisk in vegetable broth gradually until smooth, then add milk, diced potatoes, smoked paprika, salt, and pepper.
4. 4Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until potatoes are fully tender.
5. 5Stir in frozen corn and cook for 3 more minutes.
6. 6Remove pot from heat and stir in shredded cheddar until melted and smooth.
7. 7Add fresh dill, taste and adjust seasoning, then ladle into bowls.
8. 8Serve with thick slices of bread or chowder crackers.

💡 Dulse is a red seaweed harvested on the Bay of Fundy shores and sold dried in most Canadian health food stores and some major grocery chains in the natural foods aisle; if unavailable, use 1 tsp soy sauce plus a strip of nori crumbled in for a similar savoury ocean note.

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