Name: Mix and Match Vegetable Chowder
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 4 Servings
Ingredients: (see Notes for ingredient ideas)1 tablespoon vegetable oil½ medium onion; chopped3 tablespoons flour2 cups (16 ounces) low-sodium broth (any type)1 medium potato; diced (about 1 ½ cups)1 cup bite-sized vegetables; fresh; canned or frozen1 cup bite-sized protein1 can (12 ounces) low fat evaporated milkor unflavored/unsweetened plant milk½ teaspoon seasoning (try garlic powder and thyme or Food Hero Creole Seasoning)½ teaspoon black pepper (optional)½ teaspoon salt (optional)

You’ll always enjoy this hearty chowder recipe. Change it up with the ingredients and spices you have on hand.

Prep time: 10 minutes
Cook time: 40 minutes
Makes: 4 Servings
Nutrition Facts: View label

Ingredients

(see Notes for ingredient ideas)

1 tablespoon vegetable oil

½ medium onion, chopped

3 tablespoons flour

2 cups (16 ounces) low-sodium broth (any type)

1 medium potato, diced (about 1 ½ cups)

1 cup bite-sized vegetables, fresh, canned or frozen

1 cup bite-sized protein

1 can (12 ounces) low fat evaporated milk

or unflavored/unsweetened plant milk

½ teaspoon seasoning (try garlic powder and thyme or Food Hero Creole Seasoning)

½ teaspoon black pepper (optional)

½ teaspoon salt (optional)

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a medium saucepan, heat vegetable oil over medium heat (300 degrees F in an electric skillet). Add onion and cook until clear.
Remove pan from heat and stir in flour. Add broth and stir until mixture is smooth.
Return pan to medium heat. Add potato, vegetables and protein.
Bring to a boil, then reduce heat to low and simmer until potato is tender, about 15 to 20 minutes. Stir a few times during cooking.
Turn heat to low and slowly stir in milk, pepper and salt, if desired. Serve warm.
Refrigerate leftovers within 2 hours.