Carrot Chowder

I now weigh 127. Holy underpants, Batman! How did this happen? It was the Chowder. It had to be.

So without further ado,

Chowder (American)
from, The Soup Book (Over 800 Recipes) by, Louis P. DeGouy

Scrub enough carrots to make 2 cups (do not scrape or pare), and cook them with 2 cups of diced potatoes in 1.5 cups of Beef Stock, or water, reinforced with 1 teaspoon of Pique Seasoning, salt, pepper, and a dash of paprika to taste, for about 20 minutes, or until almost tender. Meanwhile, cook 1/2 cup of chopped onion in 5 tablespoons butter very, veyr slowly until tender, stirring frequently with a wooden spoon, using a large saucepan. Sprinkle the onion with 2 tablespoons flour, and mix thoroughly. Then stir in 3 cups of hot milk, alternately with the carrot-potato and liquid mixture. cook over a very low flame for about 15 minutes. Stir in 1/2 teaspoon thyme (not powdered). Taste for seaonsing & serve.


Also, here's our smattering of ideas for foods for the rest of the winter. Any suggestions of dishes we could add?

~Pot roast & carrot bread
~Sweet potato quesadillas
~Werner Potato soup
~Vegetarian chili
~Butternut Bean Soup
~Braised Winter Squash
~Pumpkin Soup in its Own Shell
~Twice-baked Potatoes
~Bean soup w/ Fresh Bread
       ~Bean currry?
~Cheese and squash quiche
~Potato and Onion Frittata
~Corn Bread/Corn Pudding
~Roast Lamp w/ Baked potatoes & beets
~Bake Sweet Potatoes
~World's Best Chicken Soup

Enjoy!
Kim & Emmy