Spring Chowder for Soup Sunday….


You know you’ve been looking at this scrap-booking paper too long when your food takes on the same color palette…  I love this recipe because I can get all the ingredients at our local grocery store across the street.  Only, I still buy imported skim milk, but not for long—-with the exchange rate it’s pushing $10 a gallon!!!  Yikes!  I know some of you can relate because I heard gas was up to nearly $4 a gallon in some parts of the States yesterday.  I’m thinking we need some comfort food.

Spring Chowder, Anyone?

Ok, I sort of made this up myself–it’s not as thick as a chowder, but yummy none the less.

  • 1 head of broccoli
  • 1 head of cauli
  • a handful of chopped onion
  • 1 carrot, shredded
  • 1 chicken breast, cooked and shredded
  • chicken broth
  • butter

(I’m not so precise on measurements—it’s soup.)

In a large pot, saute onion in a bit of butter until lightly browned. Add chopped broc and cauli and cover with chicken broth.  Boil until veggies are tender.  Then I take the end of my wooden spatula and smash and chop the veggies until they get small.

Make the Cream Soup Base:

  • 1/2 c. butter
  • 6 tbsp. flour
  • 2 c. milk
  • 2 cubes chick bouillon (optional with broth)
  • pinch o’ pepper

Melt the butter, add flour to make a paste.  Add the milk, pepper, bouillon and heat—stir, stir, stir.  Add this base to the veggies.  Throw in the chicken and now comes my favorite part….fold in the shredded carrots.  Done, unless you want to toss in a couple of small cheese cubes…which I do on occasion.

You can add and modify this to your liking…I think there should be some herbs in it of some sort though.  Any suggestions?  Mrs. Eikenberry, thoughts?

  Wishing you all a cozy and relaxing weekend…


  1. Yummy! I’ve been in Vegas eating restaurant food all week, and that looks soooo good and healthy!

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