Creamy Vegetable Chowder Kelly Briski
4-6 bread bowls
1 lg. onion, chopped
3 celery ribs, chopped
6 tablespoons butter
3-1/2 cups frozen mixed vegetables, thawed
6 tablespoons all-purpose flour
4-1/2 cups milk
4 bacon strips, cooked and crumbled
2 teaspoons chicken bouillon granules
3/4 teaspoon seasoned salt
1/2 teaspoon pepper
In a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Stir in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon, seasoned salt and pepper until bouillon is dissolved. Serve in bread bowls.