Garden Patch Chowder Recipes

GARDEN PATCH CHOWDER

Steps:

• 1. To Boiling water add potatoes
• 2. in a large pan add butter and sautee all your veggies, remove veggies and put to the side. Sautee your chicken, move to the side. add 1/2 a cup of butter -melt it
• 3. add your 1/2 cup flour to make a Roux. stir until light brown and a slight nutty flavor seems to be coming out of the pan.
• 4. add your chicken stock and it should start to thicken. Add your veggies and chicken back to the thickened liquid. add the milk and bring to a boil.
• 5. lower heat and gradually add shredded cheese and continue to stir to to keep smooth and prevent burning. add your potatoes, they should be falling apart tender, if your soup is too thick, thin with some potato water . Check vegetables to make sure they are tender.
• 6. Salt to taste and garnish top of soup with dill if desired (optional) You can easily adjust amounts of ingredients for smaller pot of soup. (I always make a half batch)

GARDEN HARVEST CHOWDER

Steps:

• Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
• Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
• Add remainging ingredients except cheese.
• Cook over medium heat, stirring occassionally, till heated through.
• Add cheese, stirring till melted, but not boiling.

GARDEN CHOWDER

Steps:

• 1. Melt butter in a large pot over medium heat.
• 2. Add all diced vegetables.
• 3. Sprinkle with garlic salt and pepper and saute for 5 minutes.
• 4. Add broth and wine (if using). Cook until potatoes are tender - about 15-20 minutes.
• 5. Wisk the flour into the milk. Add to the pot and cook over medium-low heat until slightly thickened - 5-7 minutes.
• 6. Remove from heat and stir in cheese until melted.
• 7. Taste and adjust seasoning as desired.

GARDEN CHOWDER

Steps:

• In a stock pot, saute green pepper and onion in butter until tender.
• Add vegetables, broth, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer 20 minutes.
• Combine flour and milk and stir slowly into soup.
• Allow to thicken at a low temperature.
• Add spices, and stir in cheddar until melted.
• Serve immediately or allow to cool and store in the freezer for OAMC.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , 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 or until heated through. Stir in cheese just until melted.

GARDEN PATCH STEW

Steps:

• Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender.
• Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
• Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.