Vegetable Chowder
Vegetable Chowder is an moderately easy dinner. Made with 5 large potatoes, 2 large carrots or 1 1/2 c. baby carrots, 2 large onions, peas, canned, fresh, or frozen and 1 large can evaporated milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Wash all vegetables and cut into large chunks.
Put in pan and add just enough water to cover.
If using canned peas, do not add until after butter is added.
Boil until vegetables are tender.
Add butter a chunk at a time so it melts easier.
Stir. Add the can of evaporated milk.
For a richer chowder add one large and one small can evaporated milk.
Reheat.
Add cheddar cheese and pepper when served.
A mix of cheddar and mozzarella cheese is also good.
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