"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Chowder Recipe

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This recipe for Vegetable Chowder, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Baer, Mary
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 med. potatoes
2 med. onions
3 med. carrots
3 stalks celery
1 large green pepper
4-6 chicken bouillon cubes
1 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 can evaporated milk
1 can creamed corn
1/4 cup margarine

Directions:
Directions:
Chop the vegetables into small pieces. Place the vegetables and chicken bouillon cubes in a pot and with enough water to cover. Bring to a boil covered, reduce heat and simmer until the vegetables are tender. Uncover, add milk, butter, parsley and creamed corn. Simmer until thickened.

 

 

 

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