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Confetti Chowder |
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Serves: 6 Print this RecipeRose Bomba, Lisbon, New Hampshire 3 tablespoons butter or margarine 1 cup diced carrots 1 cup diced zucchini 1 cup broccoli florets 1/2 cup chopped onions 1/2 cup chopped celery 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon sugar 3 cups milk 1 cup chicken broth 1 cup whole kernel corn 1 cup diced fully cooked ham 1/2 cup peas 1 (2-ounce) jar sliced pimientos, drained 1 cup (4 ounces) shredded cheddar cheese Melt butter in a Dutch oven. Add carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimientos; cook and stir until heated through. Remove from the heat; add cheese and stir until melted. Serve hot. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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