Resist the urge to turn up your nose at this warm, creamy, and comforting soup - even if it is a light shade of green. I think I could have this every day for lunch. Great as a first course soup, and when made nice and thick - you could even call it a chowder. Sprinkle with chives, parsley, croutons, or cheese.
Sometimes when I enjoy a creamy bowl of clam chowder, I wonder if I would enjoy it without the clams... That’s what gave me the idea for this chowder. It’s clam chowder - UNDERstated.
You could technically call this a St Patrick’s Day meal, but the green is so subtle you hardly notice it. I added a small amount of potato to take away the slight bitter after taste you often get with celery, and found that it thickened the chowder slightly. The flour completes the thickening.
A blender makes quick work of getting this on the stove - so it’s easy to ladle into bowls within about 45 minutes. Serve with Shamrock Cream Biscuits (link is HERE), sliced cheese, and fresh cut apples & winter pears for a light end-of-winter meal.
This is a painless way to “go green” - see if your family doesn’t agree.
(I loosely adapted this recipe from “Super Creamy Celery Soup”
For my step-by-step adaptation, go to: