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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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HOME ALONE? Well, Here is a recipe for supper tonight and lunch tomorrow. The yield on this chowder is only 5 cups, just enough. This chowder is QUICK, EASY, TASTY, and has all those GOOD for you VEGGIES. Ingredients:
1 (14 1/2 ounce) can chicken broth |
3 potatoes, peeled & cubed (abt. 3 cups) |
1/2 cup milk |
2 cups chopped cabbage |
1/2 cup shredded carrot |
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed |
1/8-1/4 teaspoon pepper |
Directions:
1. In medium saucepan, combine broth and potatoes.
2. Bring to a boil.
3. Reduce heat, cover and simmer 8 minutes or until tender.
4. Cool slightly.
5. Place 1 cup potato mixture in blender,.
6. Add milk, cover and blend 30 seconds.
7. Return to saucepan.
8. Stir in remaining ingredients.
9. Cook over medium heat 5 minutes or until cabbage is crisp-tender.
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