garden chowder

(1 RATING)
17 Pinches
Logan, UT
Updated on Oct 11, 2013

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:)

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

  • Step 1
    Saute green pepper and onion in butter until tender.
  • Step 2
    Add vegetables, chicken broth, parsley and seasonings. Bring to a boil. Reduce heat cover and simmer for 10 minutes or until vegetables are tender.
  • Step 3
    Combine 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.

Discover More

Ingredient: Vegetable
Culture: American
Method: Stove Top

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