"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable chowder Recipe

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This recipe for Vegetable chowder, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Martin
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped red bell pepper
1/2 c. chopped onion
1/4 c. margarine
1 c. celery
1 c. chopped celery
1 c. diced carrots
1 c. fresh chopped broccoli
3 c. water
3 cubes of chicken bouillon
1/2 c. flour
1 T. fresh parsley (dried works too)
3 c. shredded cheddar cheese
salt to taste
pepper to taste
1 1/2 c. milk

Directions:
Directions:
Saute pepper and onion in butter in a Dutch oven until tender. Add remaining vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes or until tender. Combine flour and milk and mix until smooth then add to Dutch oven. Bring soup to a boil; cook and stir for 2 minutes. Mix in parsley. Add cheese just before serving and stir until melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 min.
Personal Notes:
Personal Notes:
I sometimes use spinach or peas in place of any one of the listed veggies.

 

 

 

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