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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My family loves to eat, so I'm encouraged to spend lots of time in the kitchen! Featuring garden-fresh produce, this chowder quickly disappears both at home and at potlucks. Ingredients:
1/4 cup chopped onion |
1/2 cup chopped celery |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups chicken broth |
1 medium tomato, peeled and diced |
1 cup fresh broccoli florets |
1 cup chopped carrots |
1 cup frozen corn |
1 cup thinly sliced zucchini |
2 cups half-and-half cream |
1/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, saute onion and celery in butter for 5 minutes. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened. Add tomato, broccoli, carrots, corn and zucchini; return to a boil. Reduce heat; cover and simmer for 40 minutes or until vegetables are tender. Add cream and cheese; heat through. Yield: 4-6 servings.
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