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Vegetable Chowder

  • Category: Soup, Vegetables
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6 – 8
  • Preparation Time: 20 minutes
  • Total Cooking time: 30 minutes

This is a perfect dish for the current weather we are experiencing, with Lady Spring rapidly approaching, bringing along with her the mild weather, lush greens and bright colors of all of the wildflowers and Old Man Winter showing that he is still not quite yet willing to relinquish his hold by unleashing a final blustery blast of cold on us poor earthbound human as a way of saying a reluctant goodbye. But enough of my waxing poetic, this recipe is very simple to make, utilizing a very versatile and in my opinion underused ingredient, that being cream of mushroom soup. This is one of those foods that seems to have become very ubiquitous, yet it is perfect for making quick and delicious dishes that always seem to win over a crowd of hungry family members. Try this soup today, but be sure to allow for leftovers as it is even better the next day.

1/2cupbacon, diced fine
6cupschicken stock (about 3 15oz cans if using canned)
215 oz canscondensed cream of mushroom soup
4mediumpotatoes, peeled and diced into ½ in. cubes (about 3 cups)
3mediumcarrots, peeled and diced into ½ “cubes (about 1-1/2 cups)
3ribscelery, diced ¼” cubes (about 1 cup)
1smallyellow onion, diced finely
1teaspoongarlic powder
1teaspoononion powder
1/4teaspoonblack pepper
1-1 1/2cupcups frozen corn
1cupfrozen petite peas
3Tbspflour whisked into 1 cup milk
1/4cupdiced green chilies (optional)

To prepare:

Heat a heavy stock pan over medium high heat. Add the bacon and sauté until bacon is browned. Immediately add in the carrots, onion, and celery mixture and sauté briefly, letting the vegetables get evenly coated with the pan drippings. Add in the chicken stock, garlic powder, onion powder, black pepper, and potatoes and let come to a gentle boil, simmering 10-15 minutes or until potatoes are tender, add in the milk, frozen corn, peas, and green chilies (if using) let return to a simmer then stir in the cream of mushroom soup mixing well. Simmer another 5 minutes then adjust thickness with the flour/milk mixture. Return to a boil to thicken and serve immediately.

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