Spring Chowder for Soup Sunday....

You know you've been looking at this scrap-booking paper too long when your food takes on the same color palette...  I love this recipe because I can get all the ingredients at our local grocery store across the street.  Only, I still buy imported skim milk, but not for long----with the exchange rate it's pushing $10 a gallon!!!  Yikes!  I know some of you can relate because I heard gas was up to nearly $4 a gallon in some parts of the States yesterday.  I'm thinking we need some comfort food.

Spring Chowder, Anyone?

Ok, I sort of made this up myself--it's not as thick as a chowder, but yummy none the less.

• 1 head of broccoli
• 1 head of cauli
• a handful of chopped onion
• 1 carrot, shredded
• 1 chicken breast, cooked and shredded
• chicken broth
• butter

(I'm not so precise on measurements---it's soup.)

In a large pot, saute onion in a bit of butter until lightly browned. Add chopped broc and cauli and cover with chicken broth.  Boil until veggies are tender.  Then I take the end of my wooden spatula and smash and chop the veggies until they get small.

Make the Cream Soup Base:

• 1/2 c. butter
• 6 tbsp. flour
• 2 c. milk
• 2 cubes chick bouillon (optional with broth)
• pinch o' pepper

Melt the butter, add flour to make a paste.  Add the milk, pepper, bouillon and heat---stir, stir, stir.  Add this base to the veggies.  Throw in the chicken and now comes my favorite part....fold in the shredded carrots.  Done, unless you want to toss in a couple of small cheese cubes...which I do on occasion.

You can add and modify this to your liking...I think there should be some herbs in it of some sort though.  Any suggestions?  Mrs. Eikenberry, thoughts?

  Wishing you all a cozy and relaxing weekend...

Comments

[Carter]

Yummy! I've been in Vegas eating restaurant food all week, and that looks soooo good and healthy!
Carter