Name: Priscilla's Vegetable Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 cups diced peeled potatoes -; 2-1/2 cups broccoli florets -; 1 cup chopped onion -; 1 cup grated carrots -; 2 celery ribs, diced -; 4 teaspoons chicken bouillon granules -; 3 cups water -; 3/4 cup butter, cubed -; 3/4 cup all-purpose flour -; 4 cups whole milk -; 1 teaspoon salt -; 1/4 teaspoon pepper -; 1 cup cubed fully cooked ham -; 1 cup shredded cheddar cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Priscilla's Vegetable Chowder

1. 3 cups diced peeled potatoes -

2. 2-1/2 cups broccoli florets -

3. 1 cup chopped onion -

4. 1 cup grated carrots -

5. 2 celery ribs, diced -

6. 4 teaspoons chicken bouillon granules -

7. 3 cups water -

8. 3/4 cup butter, cubed -

9. 3/4 cup all-purpose flour -

10. 4 cups whole milk -

11. 1 teaspoon salt -

12. 1/4 teaspoon pepper -

13. 1 cup cubed fully cooked ham -

14. 1 cup shredded cheddar cheese -

How to cook deliciously - Priscilla's Vegetable Chowder

1. Stage

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

2. Stage

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.