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Harvest Vegetable Chowder recipe

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Smokin' Lady
Smokin' Lady Posts: 158
edited November -1 in EggHead Forum
Don't know what happened to my photo, but I won't re-post it so you don't have to print it out. Here's the recipe.[p]2 medium cooking onions, chopped
1 clove garlic, minced
2 tbsps. butter
2 chicken bouillon cubes (or veg. bouillon if you prefer)
5 cups boiling water
1/2 a medium rutabaga, diced
3 medium parsnips, sliced
3 medium carrots, sliced
2 medium potatoes, diced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried tarragon leaves
3 tbsps. flour
1/2 cups water[p]Cook onions and garlic in butter 8-10 minutes or until soft.
(I did this part on my stove, but could be done on the egg.)
In your Dutch oven, dissolve bouillon cubes in boiling water.
Add the onions/garlic and the remaining ingredients EXCEPT flour and 1/2 cup water. Get it simmering on your egg at a 350 degree dome temp. Once it's simmering you can reduce temp. to 300-325 degrees.
Cook for a total time of about one hour, or until veggies are done to your liking. Add a little more hot water if it needs it. At this point combine the flour and 1/2 cup water, mix well and stir into soup. Continue simmering for another 15-20 minutes until slightly thickened.
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