Title
Vegetable Chowder
Recipe Type
Description
One of our most favorite soups! A+ on flavor
Ingredients
Ingredients
- 1 cup onion diced
- 1 cup celery, diced
- ¼ cup butter or margarine
- 1 cup carrots, cubed or cut into buttons
- 4 large potatoes (Yukon Gold, Russet or Red), rinsed and cubed
- 4 chicken bouillon cubes
- 5 cups reduced-sodium chicken stock
- 2 cups frozen corn, thawed and drained
- 12 strips bacon, cooked and crumbled
- 1 (13-ounce) can evaporated milk
- Salt and pepper to taste
Directions
Directions
In a large pot, over medium high heat, cook onion and celery in margarine, stirring often until onion is translucent and beginning to brown. Add carrots, potatoes, bouillon cubes and stock or water. Bring to a boil, then reduce heat and simmer, stirring occasionally to blend flavors. When vegetables are tender, add the corn, bacon, and evaporated milk. Let simmer for a few minutes, then serve.
Optional: sprinkle shredded cheddar cheese over the top.
Dietary and Nutrition
Widgets
Related Recipes
