Vegetable Cheddar Chowder

My grandmother gave me this recipe, which she found in a packet of soup and stew recipes assembled by the University of Maine Cooperative Extension.  It was a very simple recipe to prepare, and one that I plan to make again soon.

Vegetable Cheddar Chowder

2 tbsp. butter

3 cloves garlic, minced

1 small onion, chopped

3 tbsp. flour

5 c. chicken broth (I used 2 cans = 4 c. broth)

3 c. potatoes, cut into small cubes

16 oz. pkg. California Blend frozen vegetables

12 oz. can evaporated milk (I also used 1 c. of skim milk in place of 1 c. of broth)

1/2 tsp. dried dill

1/2 tsp dried tarragon

1 c. shredded cheddar (I used Cabot’s Hunter’s Seriously Sharp)

About Kellie

For the love of food and cooking, and the adventures both inspire...
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One Response to Vegetable Cheddar Chowder

  1. Jacquelyn says:

    I love simple recipes 🙂 Thanks for sharing, and keep your great recipes coming! We love them, and appreciate your support!

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