creamed vegtable chowder

How To Make creamed vegtable chowder

• 1

  Use a large pan with lid and steam vegatables and seasonings until tender. Put over half the mixture in food processor or blender until fairly smooth.
• 2

  Return blended vegtables to pan and add evaporated milk. Lower heat as you do not want the soup to boil.
• 3

  When ready to serve stir in sour cream until blended. Keep heat low to stay warm but not hot, you do not want this to boil as it will cause the milk to separate and curdle.
• 4

  Serve in bowls with sprinkles of dill week on top. I have served Fire Crackers with this soup and the spices on the crackers added extra flavors. Recipe follows.
• 5

  Tips: By keeping the lid on the pan while steaming it will create more liquid and blend the flavors. If you prefer a more solid soup or chowder use less evaporated milk. You may add more salt and pepper to taste.
• 6

  Fire Crackers - Full box of Saltine crackers. 1 cup canola oil, 2 pkg. dry ranch salad dressing, 1 tsp. garlic and onion powder, 2 tbls. crushed red pepper. Mix seasonings with oil, place box of crackers in large covered container, pour seasoned oil over crackers. Close lid and flip container over several times to let mixture drain through crackers. Store in plastic bags. Enjoy
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