Vegetable Chowder

Name: Vegetable Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 1 bunch scallion, sliced, keep the white and green parts separated; 4 carrots, cut into 1/2-inch chunks; 1 lb red potatoes, cut into 1/2-inch chunks; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 2 tablespoons flour; 3 cups water; 2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat; 1 cup cut green beans; 1 cup corn; 1 cup peas; 1/4 teaspoon thyme, powder

(6)

Recipe by Debbwl

A healthier style chowder made using all those dribbles of left over frozen vegetables. *Tip take veggies out of freezer so they are partially thawed when adding to the soup.

People talking

Reviews, Tweaks & More Reviews, Tweaks & More

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons butter
1

bunch scallion, sliced, keep the white and green parts separated
4

carrots, cut into 1/2-inch chunks
1

lb red potatoes, cut into 1/2-inch chunks
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon pepper
¹⁄₄

teaspoon garlic powder
2

tablespoons flour
3

cups water
2

cups milk, whole for a richer flavor and 1% if like me you have to watch the fat
1

cup cut green beans
1

cup corn
1

cup peas
¹⁄₄

teaspoon thyme, powder

DIRECTIONS

Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).