Luncheon Vegetable Chowder
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced turnip||1⁄2 Cup (8 tbs)|
|Chopped cabbage||1 Cup (16 tbs)|
|Chicken bouillon cubes||2|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Chicken fat/Butter||3 Tablespoon|
|Whole milk||1 1⁄2 Cup (24 tbs)|
|Cooked peas/Kernel corn||1 Cup (16 tbs)|
Add the first six ingredients to the boiling water.
Cover and simmer until vegetables are tender, about 20 minutes.
Stir in a smooth mixture of the fat and flour.
Bring to a boil, then stir in the milk and the peas.
Reheat thoroughly and taste for seasoning.