garden chowder
(1 RATING)
I just made this for a cooking class I taught. It was a big hit. Forgot how good it was. I add something new, shoepeg corn this is yummy corn. Soup is the only thing I like about winter:)
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prep time
cook time
method
Stove Top
yield
Ingredients
- 1 small onion, dced small
- 1 small green peppr, diced small
- 1/4 cup butter
- 1 1/2 cups potatoes, peeled and diced
- 1 cup celery, dicd
- 1 1/2 cups carrrots, dicd
- 1 1/2 cups broccoli, diced
- 1 1/2 cups cauliflower, diced
- 1 can shoepeg corn (you can use regular corn but you are missing out:)
- 3 cans chicken or vegetable
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon parsley
- 3 cups medium cheddar cheese, shredded
- 1/4 teaspoon dill wed (rub betweenb you hands as you add to soup)
How To Make garden chowder
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Step 1Saute green pepper and onion in butter until tender.
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Step 2Add vegetables, chicken broth, parsley and seasonings. Bring to a boil. Reduce heat cover and simmer for 10 minutes or until vegetables are tender.
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Step 3Combine the flour in the cup of milk. Stir until smooth, stir into soup mixture. Bring to a boil, bring back to a boil stirring for another 2 minutes. Add dill weed. Just before serving stir in the cheese until well blended.
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