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Vegetable Chowder

375.00 mL chopped onion
250.00 mL diced carrots
125.00 mL diced celery
125.00 mL diced green pepper
50.00 mL fat
15.00 mL flour
500.00 mL diced potato
500.00 mL chicken bouillon
50.00 mL chopped fresh parsley
10.00 mL salt
mL pepper
Dash thyme
250.00 mL shredded cabbage
can (199 mL) kernel corn
175.00 mL skim milk powder
500.00 mL cold water

In a Dutch oven saute onion, carrots, celery and green pepper in fat until onion is transparent. Stir in flour, potato, bouillon, and seasonings. Cover and simmer until vegetables are tender (15 to 20 min). Add cabbage and corn, simmer 5 min more. Combine skim milk powder and water. Add to soup and heat through. Makes about 2 L.

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