North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 11 of 23

Print | 3X5 | 4X6 | Full Page |

Pasta & Vegetable Chowder

2 1/2 cups rainbow rotini
6 slices bacon, cut into 1-inch pieces
1 cup chopped onions
1/2 cup 1-inch celery pieces
3 tablespoons all-purpose flour
6 cups chicken broth, divided
3 cups zucchini (2 cups grated, 1 cup diced)
3/4 cup sliced carrots
1 cup skim milk
1/4 cup chopped celery leaves
1/2 teaspoon pepper

Cook pasta according to package directions; drain.

Cook bacon in large saucepan until crisp, drain all but 1 tablespoon bacon drippings from saucepan. Add onions and celery to saucepan; cook and stir until crisp tender.

Add flour to 1 cup chicken broth in small bowl; mix until smooth. Add to ingredients in saucepan. Gradually stir in remaining broth; bring to a boil. Add grated zucchini and carrots; return to boil. Reduce heat to low; simmer 10 minutes. Add diced zucchini; simmer until vegetables are tender, about 12 minutes. Add cooked pasta, milk, celery leaves and pepper; bring to a boil and serve. Serves 6.