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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 2 Tbsp. butter or margarine
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1/2 small green pepper, chopped
- 1 (8 oz.) pkg. sliced fresh mushrooms
- 2 c. peeled and diced red potatoes
- 2 c. chicken broth
- 1/2 tsp. dried thyme
- 2 c. milk, divided
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. all-purpose flour
Method
- Melt butter in a large Dutch oven.
- Add onion, celery, green pepper and mushrooms.
- Cook, stirring frequently, until tender. Stir in potato, chicken broth and thyme.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender.
- Stir in 1 1/2 cups of milk, salt and pepper.
- Combine remaining 1/2 cup milk and flour, stirring until smooth.
- Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.
- Yields 1 1/2 quarts.
- Excellent soup.
