Artichoke Chowder
Submitted by spiderweb
Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.
YIELD
5 servingsPREP
5 minCOOK
10 minREADY
15 minFifteen minutes. That’s all it takes to get this chowder from stovetop to table.
Artichoke hearts, sliced mushrooms, and onions simmer in chicken broth until tender, then green peas and a smooth mixture of evaporated skim milk and flour thicken everything into a proper chowder.
It’s lighter than most chowders thanks to the evaporated milk base, but it still feels rich and satisfying. A great option when you want something warm and comforting without the heaviness.
Chef Tips
- Blend the flour into the evaporated milk before adding it to the pot. This prevents lumps
- Use canned artichoke hearts for speed. Drain them well first
- Add a squeeze of lemon juice at the end to brighten the flavors
Ingredients
Directions
In a large saucepan heat the oil and sauté the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan.
Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.
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