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Ingredients:
2 cans reg. size chicken broth
1 c. chopped onion
6 c. cubed potato
2 grated or chopped carrots
4 tbsp. margarine
4 tbsp. all-purpose flour
1/2 tsp. or to taste salt
4 dashes white pepper, not hot
2 (12 oz.) canned or reg. milk or half and half
Direction:
In a saucepan or large deep pan
for larger recipe, combine chicken broth, chopped onion,
potatoes and dillweed. Bring mixture to boiling. Reduce heat,
cover and simmer for 10 to 15 minutes or when potatoes are
tender. Place half the vegetable mixture in blender and half
the milk. Cover and blend for 30 to 60 seconds or until
smooth. Pour back in the pot, combine flour and rest of milk
and stir into the soup mixture. (If mixture is too thick, add
milk to adjust to your liking.) Stir in salt and white pepper,
cook and stir over low heat until thick and bubbly and heated
through. Serves: 8
Clam Chowder:
Above recipe can easily be converted into clam chowder, just
add large can minced clams, increase half and half to 2 (16
ounce) and 1/2 pound grated Jack cheese. Make sure you add
clams after you put vegetable mixture in blender.
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For
Details about Ingredients , check your nearest American Store
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