"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

VEGATABLE CHOWDER Recipe

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This recipe for VEGATABLE CHOWDER, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 cups diced and peeled potatoes
2 1/2cups broccoli florets or more
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoon chicken granules/bouillon
3 cups water
1/2 cup butter or margarine
1/2 cup flour
4 cups skim milk or regular milk
1 cup cubed cooked ham
1 cup shredded cheddar cheeee

Directions:
Directions:
In large pan, combine the potatoes, broccoli, onion, carrots, celery,
bouillon and water; simmer for 20 minutes or until vegetables are tender.
In an saucepan, melt butter; stir in flour. cook and stir over medium heat for 2 minutes.
whisk in milk, salt and pepper, Bring to a boil: boil and stir for 2 minutes. Add to vegetable mixture with the ham; simmer 10 minutes. Stir in cheese just until melted.

NO

NOTE: ­to make the roux one you could use 3/4 cup butter or margarine and
3/4 cup flour; this will thicken the soup even more.
I also added a bit more salt andl pepper and Knorr seasoning to the soup.

Number Of Servings:
Number Of Servings:
makes 3 Quarts
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Teddy Sue Roylance got this recipe from a church function. This is really really good, and fast to prepare!

 

 

 

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