"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Chowder Recipe

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This recipe for Vegetable Chowder, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joslin Haussler
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-5 cups cubed potatoes
2 cups carrots - grated or sliced
1 cup diced celery
1 cup chopped onion
2 1/2 cups water
6 T. chicken bouillon
1 10 oz. pkg. frozen chopped brocolli

1/2 cup butter or margarine, melted
1/2 cup flour
2 cups milk

1 T. dry mustard
1/2 tsp. pepper
1/4-1/2 lb. Velveeta cheese

Directions:
Directions:
Add potatoes, carrots, celery, onion, brocolli, water, and bouillon to pan. Cook until just barely tender. Microwave butter, flour and milk. Add to the vegetables. Cook until thick, stirring often so it does not burn. Add dry mustard, pepper and velveeta cheese, cut into chunks. Let melt and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
You may substitute any vegetables you like. Just using brocolli makes an excellent cream of brocolli soup.

 

 

 

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