Creamy Soup

It is still cold where I live. And it is very rainy right now.

On a cold rainy day, I think the best think to eat is soup. My daughter agrees, so we made this recipe.

The salt pork gives the soup just a touch of the meat flavor. Not too much though.

Cooking the potatoes and carrots separately ensures that they are cooked through. This also gives the other vegetables just enough cooking time.

They don’t get overcooked because they are not waiting for the potato and carrot to soften. Potato and carrot take about 15 minutes to soften up. The tomatoes soften in about five.

So this is a great method to have all the vegetables cooked until soft and not over done.

The flour is the thickening agent for the soup. Mixing it into the vegetables gives you no lumps!

I was a little surprised that milk was the liquid ingredient. Usually chicken or beef stock is the soup base.

The milk gives the soup a very creamy texture.

The soup was very enjoyable. My only complaint is that I didn’t have fresh bread to go with it!

Watch The Video

VEGETABLE CHOWDER

3 Cups Diced Potatoes

2 Cups Diced Carrots

1/4 Pound Salt Pork, Diced

1/2 Cup Diced Onion

1 Green Pepper, Diced

2 Tablespoons Flour

2 Cups Milk

2 Cups Canned Tomatoes, Hot

1 Teaspoon Salt

1/8 Teaspoon Pepper

Cover potatoes and carrots with water or stock and cook until tender. Sauté pork, onion, and green pepper about 5 minutes but do not brown. Add flour and blend. Add milk and cook 5 minutes, stirring constantly until smooth. Add remaining ingredients.