Harvest Chowder

Discussion in 'Food and nutrition' started by Arita Droog, Feb 2, 2004.

  1. Arita Droog

    Arita Droog Guest

    Harvest Chowder

    2 Tbsp. butter
    1/2 cup finely chopped onion 4 cup chopped veggies (peas, zucchini, beans, carrots, potatoes,
    turnips, celery etc... ) 2 cup canned tomatoes, drained and chopped 2 cup water or stock 1 bay
    leaf 1 Tbsp chopped fresh parsley
    2/2 tsp pepper flakes 4 cup milk 1 cup cooked macaroni

    In a large heavy pot toss onions in butter until lightly browned. Add chopped vegetables and toss
    over heat for 2 minutes, add tomatoes, stock, herbs and seasoning. Cover and simmer until vegetables
    are just tender. Stir in milk and pasta, heat through. Serve hot, garnished with flavoured croutons
    and fresh chopped parsley. Accompany with grated Parmesan cheese and fresh crusty bread. Serves 6.

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