Wednesday, July 29, 2009

Farmhouse Chowder

1 medium onion, chopped
1 or 2 stalks celery, sliced
2 large potatoes, peeled and cubed
1 carrot, sliced
1 parsnip, sliced
Red bell pepper, chopped, about 2 Tbsp, enough for a little color
3 1/2 c. water
2 chicken bouillon cubes (optional, soup will need more salt if omitted, can use vegetable bouillon too)
1 can cream style corn
1 or 2 cans white beans
1/4 tsp. tarragon or dill
1/4 tsp. black pepper
2 c. cream

Heat oil in large pot. Add onion, celery, potatoes, carrot, and parsnip. Cook until potatoes begin to soften up and turn a bit brown. Add red bell pepper, water, bouillon(or salt), corn, beans, tarragon, and pepper. Simmer until vegetables are cooked through. Add cream, simmer until heated through being careful not boil. Salt to taste.

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