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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hawkeye Chowder Recipe

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This recipe for Hawkeye Chowder is from The Mills Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. unsalted butter
2 medium unpeeled potatoes, diced
1 medium zucchini, diced
2/3 C. chopped onion
2/3 C. frozen whole-kernel corn
1/2 C. sliced celery
1/2 C. snipped parsley
1/2 C. flour
1 T. snipped fresh thyme or 1 t. dried thyme, crushed
6 C. vegetable broth
2 bay leaves
1 can cream-style corn
1 1/2 C. half and half
2 T. cider vinegar
1/8 t. ground red pepper

Directions:
Directions:
In Dutch oven, melt butter. Add the potatoes, zucchini, onion, whole kernel corn and celery. Cook and stir till the vegetables are tender, but not brown. Stir in the parsley, flour and thyme.

Add the vegetable broth; add bay leaves. Cook and stir till the mixture is thickened and bubbly. Stir in the cream-style corn and cream. Bring mixture just to simmering and simmer for 10 minutes. Stir occasionally.

Remove and discard bay leaves. Stir in vinegar and red peppere.

Chowder may be kept warm in a crock pot set on warm.

Number Of Servings:
Number Of Servings:
8

 

 

 

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