Tiny Potato and Carrot Chowder

Cut up new potatoes are combined with carrots, diced green chilis, onion, cumin, vegetable broth, milk, and cheddar cheese.

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Ingredients:

• 2 Tbsp olive oil
• 2 cups chopped carrots
• 1 small can diced green chilis
• 1 1/2 cups finely chopped onion
• 1/2 tsp cumin seed, crushed
• 5 cloves garlic
• 4 cups vegetable broth
• 4 cups halved or quartered tiny new potatoes (or cubed regular potatoes)
• 1/2 tsp salt
• 2 1/2 cups milk
• 1/3 cup flour
• 1 1/2 cups shredded cheddar cheese

Method

Combine oil, carrots and the next 4 ingredients in a heavy soup pot and saute until tender, about 10 minutes. Add broth, potatoes and salt; stirring to scrape up any browned bits from the bottom of the pan. Bring to a boil; cover and reduce heat, simmering until potato is tender, about 25 minutes. Measure milk into a separate bowl and slowly whisk in flour. Pour mixture into soup and stir frequently over medium heat until thickened. Remove from heat and stir in cheese to melt.

Notes: Favorful yet kid-friendly fare that is simple to make and sure to please the whole family. This is one of our most successful one-dish meals!

Number of servings: 4

Submitted By: Gretchen Bear
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