vegetable cream chowder

Name: VEGETABLE CREAM CHOWDER
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 cup(s) water; 2 cup(s) potatoes, diced; 1/2 cup(s) carrots, cubed; 1/2 cup(s) celery, chopped; 1/2 cup(s) onion, diced; - salt and pepper to taste; ## WHITE SAUCE; 1/2 cup(s) butter; 1/2 cup(s) flour; 2 cup(s) heavy cream; 2 cup(s) milk; - salt and pepper to taste

(1 RATING)

19 Pinches

Bennie Shaw

Hagerman, NM

Updated on Nov 12, 2014

This is so good on a cold evening. My sister was in the hospital and they served her a form of this chowder and she asked me if I could put one together. This is what I came up with. She has asked for this many times in the past 10 years, it's about time again! I'm sure you could add other veggies if you wanted to, this is just what my family likes.

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prep time 15 Min

cook time 30 Min

method Stove Top

yield 6 Depending on the serving size

Ingredients

2 cups water
2 cups potatoes, diced
1/2 cup carrots, cubed
1/2 cup celery, chopped
1/2 cup onion, diced
- salt and pepper to taste
WHITE SAUCE
1/2 cup butter
1/2 cup flour
2 cups heavy cream
2 cups milk
- salt and pepper to taste

How To Make vegetable cream chowder

Step 1

For Veggies: Put all ingredients into a pot, cover with water and simmer about 10 minutes. DO NOT DRAIN

Step 2

For White Sauce: Melt butter in skillet, add flour making a roux. Add cream and milk stirring constantly until thickened, and not lumpy. Add salt and pepper to taste.
Step 3

Add white sauce mixture to vegetables, heat but do not boil. You can add chopped ham and top with cheese if desired.
Step 4

This recipe can be doubled or even tripled, if needed.
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