Vermont Chow-dah
Team: Rock Point
Host School: Rock Point School
Age Group: High School
Ingredients
Butter 1/4 cup
Ugarlic 2 cloves
corn 1 cup
onion 1/2 cup
broccoli 1 cup
mushrooms 3/4 cup
zucchini 1/2 cup
potatoes 2 cups
flour 1/2 cup
salt to taste
pepper 2 tablespoons
oregano 1 tablespoon
milk 1 1/2 cup
Veggie stock 3 cups
cream 1/2 cup
Preparation Instructions
Boil water. Add chopped potatoes to boiling water and cook for 10 minutes.
Meanwhile, melt butter in separate pot. Add minced garlic and chopped onions. Cook until fragrant. Add diced zucchini, corn, mushrooms, and broccoli. Sauté briefly and then add stock.
Cook to a rolling boil. Turn down heat and add milk and cream. Heat to serving temperature and remove from stove. Season to taste.