Arrowhead Chowder
1 large onion, chopped (can use fresh, dehydrated, or freeze dried)
1 lb. Arrowhead tubers, scrubbed and quartered
1 sweet red pepper, seeded and chopped (fresh, dehydrated, or freeze dried)
1/4 c. Butter (fresh, powdered, or ghee)
1 t. Salt
1/4 t. Pepper
1 quarter milk (fresh, powdered, canned, etc)
1 T. fresh basil chopped (or a good sprinkle of dried)
1 T. Flour (of any kind you have, it is for thickening)
Cook arrowhead, onion, and red pepper in butter until onion is soft. Add remaining ingredients and cook very slowly until heated through. Add flour to 1/4 cup water and stir to make a thin paste. Slowly stir into chowder. Heat and stir until thickened. Serve at once. Makes approx 5 servings.
1 large onion, chopped (can use fresh, dehydrated, or freeze dried)
1 lb. Arrowhead tubers, scrubbed and quartered
1 sweet red pepper, seeded and chopped (fresh, dehydrated, or freeze dried)
1/4 c. Butter (fresh, powdered, or ghee)
1 t. Salt
1/4 t. Pepper
1 quarter milk (fresh, powdered, canned, etc)
1 T. fresh basil chopped (or a good sprinkle of dried)
1 T. Flour (of any kind you have, it is for thickening)
Cook arrowhead, onion, and red pepper in butter until onion is soft. Add remaining ingredients and cook very slowly until heated through. Add flour to 1/4 cup water and stir to make a thin paste. Slowly stir into chowder. Heat and stir until thickened. Serve at once. Makes approx 5 servings.