Rochelle's Vegetable Chowder Recipe

Name: Rochelle's Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 chicken bouillon cubes; 2-1/2 cup water; 1/2 turnip; 1 lg. potato; 1/4 cup butter; 1 onion; 2 shallots; 3 tbsp. flour; 3 cups milk; Salt and pepper

Servings: persons

1
Chop turnip (I do this in advance), potatoes, onion and shallots.
2
Bring water to a boil in a large pot.
3
Dissolve chicken bouillon cubes.
4
Add chopped turnip and potatoes.
5
Bring to a boil, cover, and simmer.
6
In a saucepan, melt butter and saute onions and shallots for about 4 minutes.
7
Sprinkle slowly with flour, mixing until fully blended.
8
Fold in milk, stirring well.
9
Simmer until mixture thickens, about 10 to 15 minutes.
10
Stir into turnip/potatoes.
11
Season with salt and pepper.
12
For a thicker chowder , let soup simmer further.
13
Serve and enjoy!
14
Good with fresh bread!

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 chicken bouillon cubes, 2-1/2 cup water, 1/2 turnip, 1 lg. potato, and more.

Yes, Rochelle's Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rochelle's Vegetable Chowder

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