This hardy chowder is quick and easy to make. Serve it with cornbread (recipe follows); salad, and ice cream or fruit and you have a full meal for a hungry family.
Cheesy Vegetable Chowder
Ingredients
- 6 tablespoons butter
- 6 tablespoons flour
- 1 qt milk
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon-style prepared mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups (16 oz.)Shredded cheese
- 1 (16 oz.package) broccoli, red pepper, corn combination Frozen veggies thawed
- 1 cup beer
- Chopped cooked bacon
- Chopped parsley
Method
Melt butter in 4-qt. Dutch oven. Stir in flour till smooth. Gradually stir in milk, Worcestershire, mustard, salt and pepper. Bring to boil, stirring constantly. Boil and stir one minute. Reduce heat to low. Stir in cheese and veggies. Cook until the cheese is melted, stirring constantly. Do not boil. Stir in beer. Serve garnished with bacon, and - parsley. Yields 9 cups; each 1 cup serving contains 416 calories.
Cornmeal spoon bread
Ingredients
- 2 cups corn meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4 eggs
- 2 cups boiling water
Method
Heat oven to 400. Sift meal, salt, and baking powder together in mixing bowl. Separate eggs, beat whites and yolks separately. Add boiling water to meal mixture, enough to make a medium batter. Add egg yolks stirring gently. Add stiffly beaten egg whites, folding in carefully. Pour in greased pan, and bake until golden.
