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Vegetable Chowder

Canadian.kitchen's picture
Ingredients
  Carrots 1 Cup (16 tbs), diced
  Onion 1⁄2 Cup (8 tbs), finley chopped
  Boiling water 2 1⁄2 Cup (40 tbs), salted
  Cabbage 2 1⁄4 Cup (36 tbs), chopped
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooked peas 1 Cup (16 tbs)
  Parsley 2 Tablespoon, chopped
Directions

Cook carrots and onion in boiling water until almost tender.
Add cabbage, and continue cooking until all vegetables are tender.
Drain, and save liquid (approximately 1 1/2 cups).
Melt butter or margarine in pan.
And flour, milk, 1 teaspoon salt, pepper and 1/2 cup vegetable liquid.
Stir until smooth.
Add remaining 1 cup vegetable liquid.
Stir, and cook over boiling water until sauce thickens.
Add cooked vegetables and parsley.
Keep hot over simmering water till serving time

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 122 Calories from Fat 49

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 14.5 mg4.8%

Sodium 691.2 mg28.8%

Total Carbohydrates 15 g5%

Dietary Fiber 3.3 g13%

Sugars 6 g

Protein 4 g8.1%

Vitamin A 87.8% Vitamin C 37.2%

Calcium 8.3% Iron 6.6%

*Based on a 2000 Calorie diet

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Vegetable Chowder Recipe