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Vegetable Chowder

Farm.Fares's picture
Ingredients
  Corn 2 Cup (32 tbs) (canned or raw)
  Celery 2 Cup (32 tbs), chopped
  Green pepper 1⁄2 , cut in thin strips
  Onion 1 , thinly sliced
  Cooked tomatoes 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Milk 2 Cup (32 tbs), scalded
  Cheese 1⁄2 Cup (8 tbs), grated
  Pimento 1⁄2 Cup (8 tbs), chopped
  Paprika 1⁄4 Teaspoon
  Peppercorns 2 Tablespoon
  Onions 3 , quartered
  Garlic 6 Clove (30 gm)
Directions

MAKING
1) Soup Stock : In a 7 quart pressure canner, add the bones soup meat, onions, peppercorns and garlic, cover with cold water.
2) Cover the pressure canner and bring up the steam, exhaust air, close valve when the pressure reaches 15 pounds.
3) Adjust the heat to hold at 15 pounds and cook under pressure for 4 to 8 hours.
4) Remove from heat and allow the pressure go down on its own.
5) Cool the stock until it can be handled easily and the fat rises to the surface.
6) Skim off the fat, remove the bones and strain through a cheesecloth, returning bits of lean meat into the stock.
7) Use the 8 quarts Super Soup Stock as required.
8) In a kettle, add the corn, celery, green pepper, onion, tomatoes, salt and pepper together.
9) Add the thawed soup stock, bring to a boil and simmer for 30 minutes.
10) In a saucepan, melt butter and stir in the flour.
11) Gradually stir in the milk and simmer for 5 minutes, stirring constantly until smooth and thickened.
12) Stir into the vegetable mixture in the kettle.
13) Stir in rest of the ingredients and stir until the cheese is melted.

SERVING
14) Laddle the Vegetable Chowder into soup bowls and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Vegetable
Cook Time: 
35 Minutes
Servings: 
6

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