Amelia's Carrot Chowder Soup
Submitted by: Amelia Bullock

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tsp salt
cup chopped celery
cup diced green pepper
cup chopped onion
1 46 oz can of V8 juice
1/3 cup of butter
cup of flour
1 cup of milk
1 can of chicken broth
2 cups grated carrots
1 tsp garlic salt
3 large cloves
1/8 tsp ground or fresh marjoram

1. Saute, celery, green pepper, chopped onion, cloves, and salt (about 10
minutes or until veggies are tender)
2. In separate sauce pan, melt butter and slowly stir in flour then milk and
broth to create white sauce. (2 cans cream of celery soup with water can be
used in place of white sauce)
3. Combine tomato juice, white sauce, grated carrots, garlic salt, and
veggies into a large pan.
4. Bring to boil and simmer for 30 minutes

Amelia first shared this with us at Mary and McKenzie's baptism