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Creamy Vegetable Chowder

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 1/4 cup butter (1/2 stick)
  
• 1 large onion, chopped
  
• 4 large russet potatoes, peeled and cut into 1-inch cubes
  
• 6 cups chicken stock or canned broth
  
• 1 Tbsp garlic salt
  
• White pepper to taste
  
• 4 to 5 carrots, coarsely chopped
  
• 3 to 4 stalks celery, coarsely chopped
  
• 1 each red and green bell pepper, coarsely chopped
  
• 1 (12-oz.) pkg. frozen mixed vegetables
  
• 1/3 cup flour
  
• 3/4 cup cold milk
  
• 1 pint whipping cream
  






Instructions



1. Saute onion in butter over medium-high heat until tender. Add stock, potatoes, and carrots. Simmer until tender, approximately 20 minutes.
   
   
2. Add remaining vegetables and spices. Simmer 15 minutes.
   
   
3. Whisk flour and milk until well blended. Add to soup, stirring constantly, until thickened. Stir in cream, adjust seasonings to taste, and serve.
   
   Serve with hot baking powder biscuits, if desired.