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Recipe Summary

Yield:
about 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in butter in a large Dutch oven until tender. Add remaining ingredients, stirring well. Cover and simmer 1 1/2 hours or until vegetables and barley are tender.

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  • Serve chowder hot in individual bowls.

Source

Oxmoor House Homestyle Recipes

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