Veggie Chowder over Sweet Potato
Veggie Chowder over Sweet Potato
SERVINGS
6
COOK TIME
15 Min
Ingredients
4 tablespoons butter
1 onion, diced
4 tablespoons flour
2 cups vegetable or chicken broth
2 cups whole milk (warmed)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 cooked sweet potatoes, sliced down middle
4 tablespoons butter
1 onion, diced
4 tablespoons flour
2 cups vegetable or chicken broth
2 cups whole milk (warmed)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
6 cooked sweet potatoes, sliced down middle
Instructions
1. In large pot, melt butter over medium. Add onion; cook 3 minutes. Stir in flour to form roux; cook 1 minute.
2. Whisk in broth, milk, thyme, bay leaf, salt and pepper. Bring to boil, then reduce heat and simmer 10 minutes.
3. Stir in vegetables and potatoes. Remove bay leaf. Serve over sweet potato.
1. In large pot, melt butter over medium. Add onion; cook 3 minutes. Stir in flour to form roux; cook 1 minute.
2. Whisk in broth, milk, thyme, bay leaf, salt and pepper. Bring to boil, then reduce heat and simmer 10 minutes.
3. Stir in vegetables and potatoes. Remove bay leaf. Serve over sweet potato.
