Garden Chowder

A week or so ago, before our first snowfall, we finished our garden harvest for the year. Right now, in the fridge is the last of our carrots, cauliflower, broccoli, and brussel sprouts. Only a meal or two and we will have to eat the vegetables that are stored in the freezer and basement shelves.

Our garden did well this year and Thanksgiving is a good time to remember how much good food God provided from the garden.

One recipe I've enjoyed with our fall veggies is Garden Chowder. I've seen this at various places online but I think I first tasted it at my friend Kim's home. I double this recipe since it is great the next day or even good frozen.  Serve with some garlic cheese biscuits!

Garden Chowder

 1/2 chopped green pepper

1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, cau­li­flower, carrot, and broc­coli
3 cups chicken broth (or water with bouil­lon cubes)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour 

 2 cups milk
1 T pars­ley
1/4 tsp  paprika 

2 cups shred­ded ched­dar cheese 

Saute green pepper, onion and butter until tender in a large pot. Add veg­eta­bles, broth, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the pars­ley and paprika. Just before serv­ing, stir in the cheese until melted.