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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love this Chowder Ingredients:
1 teaspoon canola oil or 1 teaspoon vegetable oil |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
1 onion, chopped |
2 garlic cloves, chopped |
2 lbs yukon gold potatoes, peel and chopped in 1-inch pieces |
4 cups chicken stock or 4 cups vegetable stock |
2 (370 ml) cans evaporated milk |
1/4 cup dill, chopped, fresh |
salt |
Directions:
1. Heat oil on medium heat in a large pot.
2. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender.
3. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender.
4. Add Milk and cook for an additional 5 minutes.
5. Puree half the soup.
6. Return to pot and combine well.
7. Stir in dill.
8. Add salt to taste.
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