2 cans reg. size chicken broth1 c. chopped onion
6 c. cubed potato
2 grated or chopped carrots
4 tbsp. margarine
4 tbsp. all-purpose flour
1/2 tsp. or to taste salt
4 dashes white pepper, not hot
2 (12 oz.) canned or reg. milk or
half and half
In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed. Bring mixture to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender. Place half the vegetable mixture in blender and half the milk. Cover and blend for 30 to 60 seconds or until smooth. Pour back in the pot, combine flour and rest of milk and stir into the soup mixture. (If mixture is too thick, add milk to adjust to your liking.) Stir in salt and white pepper, cook and stir over low heat until thick and bubbly and heated through. Serves: 8 --CLAM CHOWDER:--
Above recipe can easily be converted into clam chowder, just add large can minced clams, increase half and half to 2 (16 ounce) and 1/2 pound grated Jack cheese. Make sure you add clams after you put vegetable mixture in blender.
------------------------
0 ความคิดเห็น:
แสดงความคิดเห็น