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If you really want chowder, which is a bit thinner, skip the roux part (i.e. don't bother with flour) of the recipe and add either 1 C shucked clams or corn.
Cream of potato soup
From M.F.K. Fisher’s How To Cook A Wolf.
4 medium potatoes, peeled and sliced thinly (Idaho or Hadley--Idaho is best)
2 mild onions, sliced thinly (Pioneer Valley)
2 tbs flour (Wheatberry in Amherst ground by you)
4 tbs butter (Pioneer Valley)
salt and pepper (up to you)
1 cup potato water (local from sink)
3 cups rich scalded milk (local in fridge)
1 tbs chopped parsley, 1 tbs chopped chives (backyard)
Stew the onions gently in one-half the butter for 15 mins. Add the potatoes and cover with a small amount of water, about two cups. Cook gently until tender. Drain, saving one cup of the water, and put the vegetables through a strainer.
Make a roux of the remaining butter and the flour (a roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces and gravies), add the potato water and the seasoning, and stir in the scalded milk. Combine the mixture with the strained vegetables and heat thoroughly, beating with an egg beater for several minutes. Add the chopped herbs and serve at once, or chill and serve as Vichysoisse the next day.