Garden Chowder

"This is a very thick, rich, and hearty vegetable soup originally seen on the Passionate Homemaking blog."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Nourished Homestead photo by Nourished Homestead
Ready In:
50mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This soup was a great way to use up the veggies in the fridge and give us a warm bowl of soup and the beach (the wind made it chilly). I would definately make this again. Thank you for posting. Made for Zaar Cookbook Tag game.
     
  2. Just as described.... very thick and full of veggies! I made this as written, but pureed about 1/3 of the soup (just my preference). It was absolutely delicious. This is the type of recipe that comes in handy when you have leftovers from a party-sized raw veggie tray. Thanx for posting!
     
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RECIPE SUBMITTED BY

Apostolic, Traditional Food Blogger, Urban Homesteader, Aspiring Farmer, Computer Nerd.
 
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