Return to Content

Vegetable Chowder

by

Yield: Serves 4

Turnips, squash, and other vegetables can also be used in this meatless chowder.

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.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order