Vegetable chowder makes a substantial meal. By adding canned or frozen vegetables to fresh ‘staple’ vegetables you get a good mixture of flavors, textures and colors in a short time, for a very reasonable price.
- 1 medium-sized carrot
- 1 medium-sized onion
- 1 leek or celery stalk
- 1 potato
- 1 cup (250 ml / 8 fl oz) water
- 1-2 tsp instant chicken or bacon stock
- 50 g (2 oz) butter
- 3 tbsp flour
- 1/2 cup (125 ml / 4 fl oz) milk
- 1 (440 g / 1 lb) can cream-style corn
- 1-2 cups frozen or canned peas
- Cut the raw vegetables in small chunky pieces.
- Cook in the water until tender, then add the instant stock.
- In another saucepan, melt the butter, stir in the flour and cook briefly.
- Add the liquid drained from the canned peas and the milk, and stir constantly until the sauce boils.
- Stir the sauce into the cooked vegetables, add the corn and peas, and bring the mixture back to boiling.
- Simmer gently for 2-3 minutes, and serve with bread rolls or toasted cheese sandwiches.
Add pieces of cooked chicken to the mixture just before serving.