 Hi everyone, my name is Irene Mattis and I'm ambassador for ProBus Made Simple and today I'm really excited to share with you one of my favorite comfort foods, potato chowder soup featuring Ontario potatoes, carrots and onions. Start by preparing your vegetables. Finally dice the Ontario onion. Then mince the garlic. Chop the celery. You'll notice I include some celery leaves. I like to include the tops and soups because they add so much flavour. Cut the carrot into quarter inch rounds. I don't peel the carrots because so much of the nutrition is just under the skin. Simply give them a good scrub to make sure they are clean. When I think of chowder, I think of red skin potatoes. So keep the skin on. I love the colour and texture of the skin in a rustic soup. Just make sure they are washed and then cut them into quarter inch cubes. Red potatoes are a great choice because they also tend to keep their shape when cooked. In a large soup pot, heat oil over medium heat and add the onions, garlic, carrots and celery. Saute stirring occasionally until translucent and slightly golden, about 5 to 6 minutes. Add the flour and stir with a wooden spoon until it is absorbed. Whisk in the wine and slowly whisk in the stock until the roux is incorporated. Keep stirring until the mixture comes to a boil. Add the potatoes and simmer for about 15 minutes or so until the potatoes and carrots are fourth tender. To finish, stir the cream into the chowder and bring back up to a simmer. Season with salt and pepper. Our potato chowder soup is now ready and it's perfect to enjoy on those cooler weather days. My family loves enjoying it as an appetizer, lunch or even a light dinner, topped with a fresh stale pesto and some crunchy croutons. Thank you for joining me in the kitchen today. Please like, comment and subscribe for more produce made simple. Bye!