"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 Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Baer, Mary
Added: Sunday, July 2, 2006


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

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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