Someone posted a recipe for Carrot Chowder on a fb group I am a part of that looked interesting. I played with it and created this yummy Chowder. We served it with Cook's Illustrated Croissant rolls (which I will have to post - so good!) we had in the freezer. Yum! The kids really liked it.
1/2 stick butter
2 stalks celery, chopped
1/2 large onion, chopped
2-4 cloves garlic, chopped
1 LBS bag carrots, chopped about 2 1/2 to 3 cups
1 QT V8 juice (the tomato kind)
1 1/2 cup water
1 LBS ground hamburger, cooked (or ground turkey, ground chicken, or smoked sausage - or omit for a vegetarian dish)
1/2 green pepper, chopped
1/2 tsp ground pepper
1/2 tsp marjoram
1/2 tsp salt
2 can cream chicken or cream celery soup
2 cups uncooked barley
In a large stock pot with a lid, melt butter on medium heat. Add celery, onion, garlic, and carrots. Cook until tender, stirring often (may need to turn up the temperature and add a little of the water - you don't want them to burn). Add water and V8. Using an immersion blender, blend the vegetable mixture (this is optional, but I like the texture). Add ground beef, green peppers, spices, cream soups, and barley. Bring to a boil. Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally.
Halloween - this is a really bright orange color which would be fun to serve for Halloween dinner. Pack in the veggies before the candy!