Harvest Chowder

Name: Harvest Chowder
Yield: 6 servings
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

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

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

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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.