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Luncheon Vegetable Chowder

Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Chicken bouillon cubes 2
  Boiling water 2 1⁄2 Cup (40 tbs)
  Chicken fat/Butter 3 Tablespoon
  Flour 3 Tablespoon
  Whole milk 1 1⁄2 Cup (24 tbs)
  Cooked peas/Kernel corn 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
2 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1037 Calories from Fat 515

% Daily Value*

Total Fat 57 g88.1%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 72.2 mg24.1%

Sodium 3520 mg146.7%

Total Carbohydrates 106 g35.3%

Dietary Fiber 18.3 g73.1%

Sugars 40.3 g

Protein 28 g55.8%

Vitamin A 475.2% Vitamin C 118.1%

Calcium 58% Iron 31.3%

*Based on a 2000 Calorie diet

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Luncheon Vegetable Chowder Recipe