Mix and Match Vegetable Chowder
You’ll enjoy this hearty chowder recipe. Change it up with the ingredients and spices
you have on hand.
- Average Cost: $7.47
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Servings: 4
Recipe Source: Oregon State University
Ingredients
- 1 tablespoon vegetable oil
- ½ medium onion, chopped
- 3 tablespoons flour
- 2 cups (16 ounces) low-sodium broth (any type)
- 1 medium potato, diced (about 1 ½ cups)
- 1 cup bite-sized vegetables, fresh, canned or frozen
- 1 cup bite-sized protein
- 1 can (12 ounces) low fat evaporated milk
- or unflavored/unsweetened plant milk
- ½ teaspoon seasoning (try garlic powder and thyme or Food Hero Creole Seasoning)
- ½ teaspoon black pepper (optional)
- ½ teaspoon salt (optional)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a medium saucepan, heat vegetable oil over medium heat (300 degrees F in an electric skillet). Add onion and cook until clear.
- Remove pan from heat and stir in flour. Add broth and stir until mixture is smooth.
- Return pan to medium heat. Add potato, vegetables and protein.
- Bring to a boil, then reduce heat to low and simmer until potato is tender, about 15 to 20 minutes. Stir a few times during cooking.
- Turn heat to low and slowly stir in milk, pepper and salt, if desired. Serve warm.
- Refrigerate leftovers within 2 hours.