Vegetable Chowder

Recipe by Debbwl
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
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 14
    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
  • 14
    teaspoon thyme, powder
Advertisement

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.).
Advertisement