Combine:
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 chopped onion
1 1/2 tsp. salt
1/4 tsp. Pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 chopped onion
1 1/2 tsp. salt
1/4 tsp. Pepper
2 cups boiling water
Cover and simmer ten minutes or until veggies are tender.
Cover and simmer ten minutes or until veggies are tender.
Save all liquid - Do not drain.
Make a cream
sauce:
1/4 cup margarine
1/4 cup flour
2 cups milk
1/4 cup flour
2 cups milk
Add: 10 oz. of grated,
cheddar cheese to the cream sauce.
Stir well, then combine
it with other vegetables.
Add: 1 can (16 oz.)
cream-style corn.
Warm when ready to serve - but do not boil the finished chowder.
Warm when ready to serve - but do not boil the finished chowder.
*You can also add chunks of cooked chicken.
No comments:
Post a Comment