Priscillas Vegetable Chowder Recipes

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.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

CREAMY CHICKEN VEGETABLE CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
• Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
• Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

CHEESY VEGETABLE CHOWDER

Steps:

• BRING first 6 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer 20 minutes or until potato is tender.
• Stir in corn; remove from heat.
• MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
• Cook, stirring constantly, 1 minute.
• STIR in milk and next 5 ingredients.
• Cook, stirring constantly, until cheese melts.
• Gradually stir cheese mixture into vegetable mixture.
• COOK over medium heat, stirring constantly, until soup is thoroughly heated.
• Garnish, if desired, and serve immediately.
• Makes: 2 quarts.