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RECIPE BOX: Vegetable chowder has a creamy base, great flavor

Vegetable chowder is perfect for cold winter days.

Vegetable chowder is perfect for cold winter days.

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Some of the ingredients for vegetable chowder include butter, cream of potato soup, carrots, peppers and onions.

Vegetable chowder

Start to finish: 30 minutes

1 tablespoon of butter

1/2 cup of onion, chopped

1/2 cup of bell pepper, chopped

1 cup of chopped carrots

One can of cream of potato soup

1 cup of milk

One can of cream corn

Combine butter, onion, bell pepper and carrots in a pot and cook until ingredients are softened.

Add in potato soup, corn and milk.

Simmer on low to medium heat until hot.

Tip: Add chicken, already cooked and chopped, or noodles to make this soup even heartier.

While hanging out with the in-laws and watching some college football one Saturday afternoon not too long ago, my mother-in-law Janie stirred up a delicious pot of vegetable chowder for all of us to eat.

It was good. So good, as a matter of fact, that I whipped out her camera and starting taking pictures right then and there because I knew I wanted to share this recipe with all of you.

The soup kind of reminds me of O’Charley’s chicken harvest soup, except this chowder recipe doesn’t require any chicken.

I am a soup kind of gal; I don’t care if it is 30 degrees or 90 degrees outside, makes no difference to me.

Anyway, the vegetable chowder has a creamy base and has a great flavor to it. I ate mine without any crackers or anything, but feel free to serve it up with some crackers. I would even suggest serving Ritz crackers with it.

If you have a family of four or more and you are only serving the vegetable chowder, you might want to double the recipe. If not, toss up a salad or make a half sandwich and add a bowl of chowder to go with it.

If you have a recipe that you are just eager to share with us, please do so by submitting the recipe via email to julie.wells@rockdalecitizen.com.