Sunday, January 23, 2011


Since I eat a lot of soups, it is good to have some variety.  I started to think about making this recipe first as corn chowder but it evolved to a vegetable chowder that also included some leftover cooked turkey that was in the freezer.  Adding turkey or chicken is optional and provides additional protein.  This is a great soup for lunches.  You can add other vegetables than the ones I have listed here.  To me, a chowder has to have corn, onion and milk and the other ingredients can vary.
The soup has finished cooking in my big soup pot. 
1 tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
4 carrots, chopped
2 tbsp flour
7 cups of water
2 tsp chicken bouillon powder
2 potatoes, peeled and chopped
wedge of green cabbage, chopped
2 cups frozen niblets corn
1/2 tsp dried basil or thyme
2 cups cooked turkey or chicken (optional)
1 cup milk
salt and pepper to taste

In a large pot, heat the oil to medium heat. Saute the onions, celery and carrots for 6 to 8 minutes.  If the vegetables are sticking to the pot add a bit of water. Add the flour, stir and cook for one minute longer.

Add the water and stir.  Add the bouillon, the remaining vegetables and the basil/thyme.  Simmer for an hour.  Puree half of the soup and add the chicken/turkey.  Cook for 10 minutes.  Add the milk and cook for another 5 minutes (don't boil).  Makes about 8 to 10 servings.

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