Wednesday, October 12, 2011

Fall Chowder

Fall chowder
1 onion chopped
2 potatoes diced
2 carrots diced
1 small butternut/ acorn squash diced
1 cup chicken cooked and diced
1/4 stick butter
2 tbsp flour
2 cans chicken broth
1 cup milk
1tsp ginger
1tsp cinnamon
salt and pepper to taste

Cook onion, potato, carrots, squash and butter in a soup pan for about 10 minutes on medium. Add flour and mix, cook for 2 more minutes. Add broth, ginger, cinnamon and salt/pepper. Bring to a boil, then simmer for about 20 minutes or until veggies are soft. Add chicken, cook for 5 minutes. Add milk and simmer for 5 more minutes until thickened to desired consistency. Add more flour if you like a thicker soup.

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