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Vegetable Chowder

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vegetable chowder

Utensils:

3 qt SAUCEPAN, 4 qt SAUCEPAN & FOOD PROCESSOR
 

Ingredients:

  • 2 cups potatoes (#3 cone)
  • 1 tablespoon flour
  • 2 carrots (#5 cone)
  • 1/2 teaspoon dry mustard
  • 1 small onion (#2 cone)
  • 2 cups milk
  • 1 stalk celery (#2 cone)
  • 1 tablespoon minced parsley
  • 2 1/2 cups water
  • 1 (1 lb.) can stewed tomatoes (Include liquid)
  • 1 1/2 teaspoon salt

Directions:

Prepare potatoes, carrots onion, and celery and put into pan. Add water and salt – stir. Cover, cook over medium heat until valve whistles. Reduce heat to low, close valve and cook for 20 minutes or until vegetables are tender. Combine flour, mustard, and ¼ water; mix until smooth. Pour a little of the hot broth into mixture and stir until smooth. Gradually mix the balance into the vegetable broth mixture. Add milk chopped parsley and tomatoes. Heat but do not allow to boil.

Categories:
MDR Healthy Cooking
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