Harvest Chowder

This recipe is taken from the 1983 Milk Calendar. This is the Harvest Chowder recipe.

  • Prep: 25 min - 30 min
  • Cooking: 15 min
Yields 6 servings
harvest chowder

Ingredients

  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) finely chopped onion
  • 4 cups (1 L) chopped vegetables (peas, zucchini, beans, carrots, potatoes, turnip, celery, etc.)
  • 2 cups (500 mL) canned tomatoes drained and chopped
  • 2 cups (500 mL) chicken broth
  • 1 bay leaf
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) pepper flakes
  • 1 tsp (5 mL) salt
  • 4 cups (1 L) Milk
  • 1 cup (250 mL) cooked macaroni
  • Grated Canadian Parmesan cheese to taste

Preparation

In a large heavy pot sauté onions in butter until lightly colored. Add chopped vegetables and toss over heat for 2 min; add tomatoes, brothr, herbs and seasonings. Cover and simmer until vegetables are just tender.

Stir in milk and pasta; heat through.

Serve hot, garnished with garlic-flavoured croutons, and fresh, chopped parsley. Accompany with grated Canadian Parmesan cheese and fresh crusty bread.

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