California Chowder

Yum, yum, yum, and packed full of veggies (for those who care about that...).

Originally from the Lion House Classics, via Sisters Cafe.

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Ingredients

4 T. butter

½ c. flour

½ T. chicken soup base (chicken bouillon)

1 c. heavy cream

2 c. whole milk

2 c. water

1 c. diced carrots

2 c. diced potatoes

1 c. diced celery

1 clove fresh minced garlic

½ T. salt

½ T. Worcestershire sauce

½ c. finely chopped onions

½ T. butter

1 c. fresh broccoli

1 c. fresh cauliflower

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Directions

Melt butter in a soup pot. Add flour and mix well. Add chicken base, then slowly and steadily mix in the cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce. Cook for 30 - 45 minutes until veggies are just starting to soften. Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower. Cook another 15 minutes or until vegetables are fork tender (the vegetables give only a little resistance when pierced with a fork - mostly tender, but not mushy). Makes 6 servings as a side dish, more like 4 if serving as main dish.