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Soups - Green Bean Chowder

  • 1 (9-ounce) package frozen French-style green beans
  • 1 cup chopped carrot
  • 1 cup peeled, chopped potato
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon dried savory, crushed
  • 1/4 teaspoon dried dillweed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 cups milk

Partially thaw green beans; chop and set aside.

In a 3-quart saucepan, mix carrots, potato, bell pepper, and spices. Stir in water. Bring to a boil; reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until tender.

Blend sour cream and flour together in a medium-sized bowl. Pour in 1 cup of hot vegetable mixture and combine; return to saucepan. Stir in milk and heat until slightly thickened, being careful not to boil. Serve.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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