Vegetable Chowder Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), diced | |
| Onion | 1⁄2 Cup (8 tbs), finley chopped | |
| Boiling water | 2 1⁄2 Cup (40 tbs), salted | |
| Cabbage | 2 1⁄4 Cup (36 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Cooked peas | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped |
Nutrition Facts
Serving size
Calories 122 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 14.5 mg4.8%
Sodium 691.2 mg28.8%
Total Carbohydrates 15 g5%
Dietary Fiber 3.3 g13%
Sugars 6 g
Protein 4 g8.1%
Vitamin A 87.8% Vitamin C 37.2%
Calcium 8.3% Iron 6.6%
*Based on a 2000 Calorie diet
Directions
Add cabbage, and continue cooking until all vegetables are tender.
Drain, and save liquid (approximately 1 1/2 cups).
Melt butter or margarine in pan.
And flour, milk, 1 teaspoon salt, pepper and 1/2 cup vegetable liquid.
Stir until smooth.
Add remaining 1 cup vegetable liquid.
Stir, and cook over boiling water until sauce thickens.
Add cooked vegetables and parsley.
Keep hot over simmering water till serving time
Chef
