Dinner was so great last night - steak, baked potatoes, grilled zucchini, corn on the cob. As is frequently the case in my house, there were a few miscellaneous leftovers. 1 cooked ear of corn, 1/2 piece of grilled zucchini and 2 baked potatoes. My first thought - chowder!
First I slowly sautéed 1/4 cup of finely diced onion in 2 tbsp. of butter so it wouldn't brown. Then I added 1/4 cup of flour, cooked that for @ 30 seconds, and then added 1-1/2 cups of chicken broth, 2 cups of milk, and salt, pepper, celery seed and paprika to taste. I heated this until it became bubbly and thicker, then I added @ a cup of diced American Cheese (including a slice of white cheddar I had leftover), the kernels from the ear of corn, the zucchini I chopped, and the 2 baked potatoes I peeled and diced. I let it sit on low heat for @ 10 minutes so it got heated through.
The result? Delish!!!! Granted, it could have used more corn, and next time I may throw in some bacon, and even more cheddar for a sharper cheese flavor - but it was really, really good! What a great way to use leftover veggies!
Seriously, if you make the base of the soup with the cheese, you could add almost any vegetable. Adjust the quantities to your own family's taste. I'm going to try freezing some tonight and see how it comes out.
Happy cooking!!
1 comment:
Oh my goodness, I just tried making this without the cheese, it is fabulous!
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