Quick Vegetable Chowder

Oh, this was soooooo unbelievably good! Goes perfect with some homemade biscuits! I included that recipe as well, straight from my favorite cookbook from my Grandma Norma, The Best of Okmulgee County Home and Community Education cookbook. You wish you could find this one on Amazon.

INGREDIENTS
1/4 cup butter
1 white onion , chopped
1 russet potato , thinly sliced
2 carrots , thinly sliced
1/2 bunch broccoli, stemmed and chopped
1 stalk celery, chopped
8 ounces sliced button mushrooms
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper, more to taste
2 cups milk
1/2 cup heavy cream
1 cup frozen corn
1/2 cup Parmesan cheese, grated

DIRECTIONS
Melt the butter in a large skillet over medium heat. Saute onion, potato, carrots, broccoli, celery and mushrooms until tender, about 10 minutes.
Transfer vegetables to a soup pot, add tarragon, basil, thyme and pepper. Let heat for 2-3 minutes, then add milk and cream. Heat another 5 minutes. Add corn and heat through. Serve with garnished with Parmesan cheese.


Best Biscuits
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until dough sticks together. Knead gently on a lightly floured surface for 10-12 strokes. Pat out to 1/2-inch thickness. Cut by pressing straight down with 2-1/2 inch biscuit cutter or similar sized glass dipped into flour each cut. Place on ungreased baking sheet. Bake 10-12 minutes or until lightly browned. Serve immediately.

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