Saturday, October 6, 2007

Conference Chowder

I have a friend who makes "Conference Chowder" with her family every 6 months for Conference. I tried it this time and really enjoyed it. Here's what I did.

Combine and saute in large cooking pot:

  • 1/2 cup butter
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 2 tomatoes, diced
  • 1 medium onion, quartered or chopped
  • 1/2 cup packed chopped fresh parsley, (OR 2 Tbsp dry)
Prepare the following and set aside to add later:
  • 2 medium zucchinis
  • 1 8oz pkg fresh mushrooms
Add mushrooms at the end of sauteeing other vegetables.

Combine the following and pour over sauteed vegetables, stirring while pouring:

  • 1/3 cup flour
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp salt
  • 1 tsp ground marjoram
  • 1 tsp ground black pepper (I would recommend less)


2 cups boiling water
1 can chicken or vegetable broth
2 chicken or vegetable bullion cubes
(I just used 1 large container or chicken broth cause that's what I had on hand)

Simmer for 1 hour

Add the zucchini when there's 15-20 minutes left so they don't turn mush


13 oz evaporated milk for last 10 minutes.


Experimenter's note: This recipe has a lot of FLAVOR - I found it to be delicious as a sauce over a fresh baked spaghetti squash. Marcela really enjoyed it like that too. You could serve it as a chowder or as a sauce over pasta. It's delicious and very flavorful!

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