You’ll always enjoy this hearty chowder recipe. Change it up with the ingredients and spices you have on hand.
Mix and Match Vegetable Chowder
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.
Notes
- Ingredient Ideas
Vegetables - try a mixture of corn, green beans, carrots, cauliflower, peas or celery
Protein - try cooked chopped or ground beef, pork, chicken or turkey, canned tuna or salmon, beans or tofu
- Change the seasoning with herbs and spices of your choice.
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