Wednesday, August 29, 2007
Original date August 2007
From: Christy Hinton
2 tbsp. butter
1/4 c. onion, diced
1/4 c. celery, diced
2 tbsp. flour
1 c. chicken broth
1/2 c. carrots, diced
3/4 c. potatoes, diced
1 can creamed corn
1 can diced tomatoes
1 c. zucchini
1 c. yellow squash
2 tbsp. diced chili
2 tsp. parsley
Salt & pepper to taste
Hot sauce to taste
Melt butter in pot; add onios and celery. Saute until tender. Add flour to make a roux. Add carrots, broth and potatoes. Bring to a boil. Add in remaining ingredients. Cover and simmer until all vegetables are tender. If needed add more water to desired consistency. **Christy's note: I just use whatever vegetables are available in the house.
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1 comments:
sometimes i even chop up the leafy part of the celery and throw it in too. it adds just a little bit of flavor.
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