California Chowder

I've made this soup a few times this winter, from my Lion House Classics Cookbook.  I love the fresh broccoli and cauliflower in it. This creamy, chunky soup would be perfect served in warm Bread Bowls, or with some fresh baked French Bread. Yummy!

I have a family of four (plus a little baby) and this recipe probably feeds eight easy. So I definitely cut it in half, and even then we still have a little leftover. So unless you are feeding a lot of people, I would recommend making a half recipe. Also, I substituted the cream for more milk, and in this case it turned out great with 3 cups of whole milk. Just fyi!

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California Chowder

Submitted by Erin  ~  The Sisters Cafe

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4 T. butter

½ c. flour

½ T. chicken soup base (chicken bouillon)

1 c. whipping cream

2 c. whole milk

2 c. water

1 c. diced carrots

2 c. diced potatoes

1 c. diced celery

1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)

½ T. salt

½ T. Worcestershire sauce

½ c. finely chopped onions

½ T. butter

1 c. fresh broccoli

1 c. fresh cauliflower

Fresh parsley for garnish

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Melt butter in a soup pot. Add flour and mix well.  Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water.  Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.  Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point).  Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.  Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)  Makes 6 servings.