Home Entrees Carrot Chowder

Carrot Chowder

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July 5, 2017

Submitted by Donna Sahlberg (Reno, NV)

I have been making this recipe for 35 years. The recipe came from my mother.

I also was making this recipe while watching coverage of the Challenger launch and explosion.

This Carrot Chowder recipe originally came from Good Morning America at least 35 years ago.

However, I have tweaked the recipe to accommodate taste and special dietary requirements.

I also was making this recipe while watching coverage of the Challenger launch and explosion.

This recipe is easy and turns out perfect every time.


RECIPE


  • 1 lb. ground beef, bison or turkey
  • 24 oz. tomato juice
  • 24 oz. water
  • 2 cups carrots, shredded
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup quinoa (can substitute potatoes, brown rice, white rice or wild rice)
  • 1/2 tsp. Cajun seasoning (Our chefs found this amount mild; add more for more flavor.)
  • Salt and pepper to taste
  • Parmesan cheese to taste

BROWN ground meat. Season meat with Cajun seasoning, salt and pepper. Drain fat or leave in pan for a richer soup. Add in and brown onion and garlic.

ADD remaining ingredients. Simmer for 1 hour.

SERVE with fresh parmesan cheese. Serves 6 people.

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