Chunky Chowder

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

Cooking Process

  1. Cut the raw vegetables in small chunky pieces.
  2. Cook in the water until tender, then add the instant stock.
  3. In another saucepan, melt the butter, stir in the flour and cook briefly.
  4. Add the liquid drained from the canned peas and the milk, and stir constantly until the sauce boils.
  5. Stir the sauce into the cooked vegetables, add the corn and peas, and bring the mixture back to boiling.
  6. 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.

Chunky Chowder

Bon Apetite!

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Chunky Chowder