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Confetti Chowder

Confetti Chowder
Grandma's philosophy was, "Add a little color to your food, and folks will eat up a storm!" This delightful golden chowder was one of her favorite recipes, and the broccoli, carrots and zucchini in it add flavor as well as color. Grandma served mugs of steaming chowder to warm us as we sat cross-legged before the crackling fireplace in her kitchen.
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 3 cups milk
  • 1 cup chicken broth
  • 1 cup whole kernel corn
  • 1 cup diced fully cooked ham
  • 1/2 cup peas
  • 1 jar (2 ounces) sliced pimiento, drained
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli,
  • onion and celery; cook and stir for about 5 minutes or until
  • crisp-tender. Sprinkle flour, salt, pepper and sugar over
  • vegetables; mix well.
  • Stir in milk and chicken broth; cook and stir until thickened and
  • bubbly. Add corn, ham, peas and pimiento; cook and stir until heated
© Taste of Home 2013

2 of 2

Confetti Chowder (continued)

Directions (continued)

  • through. Remove from the heat; stir in cheese until melted. Yield: 8
  • servings (2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 237 calories, 13 g fat (8 g saturated fat), 48 mg cholesterol, 762 mg sodium, 17 g carbohydrate, 2 g fiber, 12 g protein.
© Taste of Home 2013