Priscilla's Vegetable Chowder |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. Ingredients:
3 cups diced peeled potatoes |
2-1/2 cups broccoli florets |
1 cup chopped onion |
1 cup grated carrots |
2 celery ribs, diced |
4 teaspoons chicken bouillon granules |
3 cups water |
3/4 cup butter, cubed |
3/4 cup king arthur unbleached all-purpose flour |
4 cups milk |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup cubed fully cooked ham |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
2. In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).
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