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Ingredients
| 2% milk: 5 cups |
| sweet potatoes: 1 whole potato |
| russet potatoes: 3 whole potatoes |
| carrots: 4 |
| onions: 1 |
| garlic: 4 cloves |
| sweet yellow corn: 15 oz |
| all-purpose flour (unsifted): 3 Tbl |
| salted butter: 2 Tbl |
| olive oil: 1 Tbl |
| salt |
| black pepper |
| Italian seasoning |
Veggie Chowder
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- get a heavy bottomed soup pot out.
- melt butter and oil together over med.
- dice onion and mince garlic, add to butter/oil.
- saute about 5 minute.
- add chopped sweet potato, potato, and carrots.
- add juice from corn.
- let boil until veggies are a little tender.
- blend flour with some of the milk until smooth.
- add the rest of the milk to the pot including flour mix and corn, stir frequently until the soup boils and thickens.
- keep pot on med so you so not scorch the milk.
- season to taste throughout cooking and enjoy when done!