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Potato and Roasted Red Pepper Chowder Recipe

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This recipe for Potato and Roasted Red Pepper Chowder, by , is from CulinArt, 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!

John Gonzales


6 pounds potatoes medium diced
8 ounces margarine
1 pound onions finely chopped
1 pound celery chopped
10 ounces flour
2 quarts vegetable stock
1 teaspoon white pepper
1˝ ounces salt Or to taste
1 pound roasted red peppers cut into 1/4x1/2-inch strips
5 quarts milk

Using a steamer or other steam equipment, steam potatoes until tender. Hold for later step.
In a steam-jacketed kettle or large stockpot, sauté vegetables until tender.
Add flour to vegetables. Stir with wire whip to combine. Cook for 5-10 minutes. Turn off heat.
Add water, base, and seasonings to roux, stirring constantly. Cook until mixture thickens.
Add steamed potatoes (from earlier step) and Roasted Red Peppers to onion, celery, and water mixture.
Heat to 185°F.
Add milk slowly to potato mixture. Stir constantly to combine. Heat to 180°F.
NOTE: Green, orange, or yellow bell peppers can be substituted for some or all of the red bell peppers.

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