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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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SQUASH POTATO CHOWDER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tomlinson Estate in Bonham, Texas in 1987. Ingredients:
1 tablespoon butter |
2 cups cubed summer squash |
1 cup sliced carrot |
1/2 cup chopped onion |
1 clove garlic minced |
3/4 teaspoon dried thyme crushed |
1/8 to 1/4 teaspoon pepper |
1 can condensed cream of potato soup |
2 cups milk |
fresh thyme sprigs or sliced green onion |
Directions:
1. In large saucepan melt butter over medium low heat.
2. Add squash, carrot, onion, garlic, thyme and pepper then cover and cook 20 minutes.
3. Stir occasionally then stir in condensed soup and milk.
4. Bring to boiling and reduce heat then cover and simmer 5 minutes.
5. Ladle into soup bowls then garnish with thyme sprigs or sprinkle with green onion.
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