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Garden Chowder
Ingredients:
1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. butter
1 c. each diced potato, celery, cauliflower, carrot and broccoli
3 c. water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
2 c. milk
1 Tbs fresh minced parsley
3 c. (12 oz.) shredded cheddar cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. butter
1 c. each diced potato, celery, cauliflower, carrot and broccoli
3 c. water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
2 c. milk
1 Tbs fresh minced parsley
3 c. (12 oz.) shredded cheddar cheese
Directions:
In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes. Add the parsley. Just before serving, stir in cheese until melted.
Makes 6-8 Servings
In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes. Add the parsley. Just before serving, stir in cheese until melted.
Makes 6-8 Servings
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