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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I love soups and chowders on cold winter nights. Although I haven't tried this recipe, it looks inviting served with a loaf of warm, fresh homemade bread. Cook time is combination time to cook vegetables and simmer time. Ingredients:
4 cups peeled diced potatoes |
1/2 cup finely chopped onion |
1 cup grated carrot |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon dried parsley flakes |
4 chicken bouillon cubes |
6 cups scalded milk |
4 tablespoons butter |
1/4 cup flour |
Directions:
1. In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley and bouillon cubes.
2. Add enough water to just cover vegetables.
3. Cook until vegetables are tender, about 15-20 minutes; do not drain.
4. Scald milk by heating until tiny bubbles form around edges of pan.
5. Remove 1 1/2 cups milk from saucepan.
6. Stir butter and flour into this milk with a wire whisk.
7. Add remaining milk to vegetables.
8. Gradually stir thickened milk into kettle until well blended.
9. Simmer 15 minutes on low heat.
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