Cheddar Vegetable Chowder

I once read that the average American family cooks ten different meals. I decided then that our house would not be average. Luckily that is one of the things Philip loves about me. He likes that I cook a wide variety of dishes and I am always looking for a new dish to make.

At the same time that Philip loves the fact that I am always cooking something new and different, in the beginning I got some unexpected reactions from him. A few of his responses have consisted of, “What is that?”, “It’s green!”, “You want me to try what?”  The great thing is that even after his response he has enjoyed ninety percent of the dishes.

Many of the new recipes I find are quite complicated and time consuming. I like most women do not have the time to spend hours in the kitchen every day. If I can simplify a recipe so that I am not reinventing the wheel, I will. I want to help others eat a variety of dishes that are good, easy and not time consuming.
One of our favorite soups is Cheese Vegetable Chowder. This was the soup I prepared when Philip said “It’s green!” That has not stopped him from requesting this soup time and time again. 

With St. Patrick’s Day one month from today I am beginning to plan my menu. I always plan special meals in advance. I haven’t decided if I am going to go more traditional Irish recipes or if I am going to go with a green food menu.

I am sharing the Cheese Vegetable Chowder recipe with you. It does turn green from the spinach in the soup. A green soup deters most people in the beginning but as a woman stood in my kitchen eating a bowl of the soup, she kept saying, “It’s green but it’s good!”

Cheese Vegetable Chowder
1 c. onions, chopped
2 c. water
2 tsp chicken bullion
3 c. chunked potatoes- may use frozen chunked potatoes
1 c. diced carrots- may also use frozen carrots or canned carrots
1 can corn, drained
1 can spinach, drained
4 c. milk
¼ c + 2 Tbsp flour
¾ tsp salt
Real bacon bits *see note at the bottom
Shredded cheddar cheese

Sauté 1 cup chopped onions in a small amount of oil.  Add 2 cups water, 2 teaspoon chicken bullion, 3 cups chunked potatoes, 1 cup diced carrots, 1 can drained corn, and 1 can drained spinach. Bring to a boil, reduce heat, cook until vegetables are tender. Whisk 4 cups milk, ¼ cup plus 2 tablespoons flour, and ¾ teaspoon salt together. Add to the pot and bring to a boil for 3 minutes. Top with real bacon bits and cheddar cheese.

*You may also cook 3 oz bacon until done, remove the bacon from the pot and sauté onions in the bacon fat. I use olive oil and Real Bacon bits to save time.

If there is a recipe that you would like for me to find and simplify please let me know. I love a new recipe and the challenge to simplify it for everyone’s use.