Anyway the weather has cooled down a wee bit nothing major is still about low 90's F and hubby is still coughing plus so tired and drained from working so much that he didn't have much appetite to eat. I don't know what to make for dinner and I've been cooking rice for the past few days so I knew he doesn't really want to eat rice again last night although he said he don't care.
I came across a soup recipe and I knew I had to try it but I also know that it is still summer so I wasn't sure whether hubs would reject to the idea. I asked hub what he wanted for dinner and he didn't care and was too tired to think about it. So I told him that we were having soup and garlic bread and did not complain what so ever.
I knew I had most of the ingredients needed hence I didn't need to go out to buy any thing else even if I didn't have it I thought I would make do with what I had. In the evening, I started getting my ingredients ready. I also made sure the hubs called me when he was on his way back so I that it'll be just in time for the soup to be ready when he gets home.
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli(I didn't have cauliflower so I omitted that)
3 cups water
3 chicken bouillon cubes (or just 3 cups of chicken broth to replace water and bouillon)
1 teaspoon salt(omitted)
3 garlic cloves or 1-2 tsp of garlic powder
1/4 teaspoon pepper
1/2 cup flour or arrowroot powder
2 cups milk (I used about 3 cups)
1 Tbls minced fresh parsley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shredded cheddar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)
*optional-1 cup of meat (sausage/deli meat/ground beef or pork or chicken-anything you have)
In a Dutch oven or large pot, saute green pepper, garlic, onion and butter until tender. Add vegetables, meat, water, bouillon, 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 other spices. Just before serving, stir in the cheese until melted. Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.
p/s: I had no time to take my own picture because we gobbled down the soup so fast that I only have about a scoop of soup left!
Everyone loves this soup I for one because I love chowder soup and this one actually taste like the one you can get at the restaurant. I am so happy with this recipe and most of the ingredients I actually have in my refrigerator or freezer. I added the cup of meat since we were going to only have soup for dinner and nothing else so I figured so meat in the soup would be a nice. I used deli meat because when hubby buys them and he don't finish them that week I'll put it in the freezer before it goes bad. I will use them in omelet or I'll toss some in western soup that I make.
I will definitely make this soup again especially in winter because the soup is so nice and warming. You can always modify the recipe to adapt to ingredients you have available.