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Luncheon Vegetable Chowder

Canadian.kitchen's picture
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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