Food
Vegetable Chowder
By Yankee Magazine|Sep 18 2007|
Turnips, squash, and other vegetables can also be used in this meatless chowder.
Yield
Serves 4
Ingredients
2 onions, peeled
2 carrots, peeled
2 parsnips, peeled
4 potatoes, peeled
8 fresh tomatoes, peeled, seeded, and chopped
Boiling water
2 tablespoons butter
2 tablespoons flour
1 quart milk
1 cup cream
Salt and pepper to taste
Instructions
Grate or chop onions, carrots, parsnips, and potatoes. Place in soup kettle along with tomatoes; add boiling water to cover, and simmer, partially covered, 20 minutes or until tender. Melt butter in separate saucepan. Add flour and blend with whisk. Slowly add milk and cream. Stir until smooth. Add milk mixture to kettle and stir until blended. Season with salt and pepper.
