Garden Chowder

This soup is so good! And hearty too! And full of veggies! Perfect for a cold day (or for a mama with morning sickness - this was all that tasted good to me for a little while). And H likes it too!

I wish I could remember where I got the recipe from. Somewhere on the internet. I am not normally a measurer or one who follows recipes exactly, but I have found that this one is perfect when followed - it comes out just the right consistency.

Garden Chowder

• ¼ C Butter
• ½ C Diced Onion
• 1-½ C Potato, Peeled And Diced
• 1-½ C Broccoli Flowerets, Cut Into Bite Sized Pieces
• 1 C Carrots, Washed And Thinly Sliced
• 1 C Celery Ribs, Thinly Sliced
• ½ C sliced mushrooms (optional)
• 3 C Chicken Stock
• ½ C All-purpose Flour
• 2 C 2% Milk (do Not Substitute With Skim)
• 1 C Shredded Cheddar Cheese
• Salt and Pepper, To Taste

Melt the butter in a large pot over medium heat. Sauté the veggies until they begin to soften. Pour the stock into the veggies bring to a boil. Reduce heat and cover. Simmer for 20 minutes, or until vegetables are tender, but not mushy. Combine flour and milk, stirring until smooth. Pour milk mixture into the pot. Increase heat to medium. Add mushrooms.Bring to a boil, and cook for two minutes, or until chowder thickens; stirring constantly. Just before serving, remove from heat, and add the cheese. Stir until it completely melts. Season to taste.

I usually add just a little milk when reheating it to keep it from getting too thick.

This would also be delicious with other veggies - zucchini or whatever might be in season!