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Chunky Veggie Chowder

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Yield: 8 Servings (2 Quarts)

RECIPE INGREDIENTS

2 medium onions, finely chopped

2 garlic cloves, minced

2 tablespoons butter or stick margarine

3 medium carrots, chopped

2 celery ribs, sliced

2 medium potatoes, cubed

1 small zucchini, cubed

2 cans (10 1/2 ounces each) condensed chicken broth, undiluted

1/4 cup minced fresh parsley

3/4 teaspoon dried thyme

1 cup frozen peas

1 cup frozen corn

1/4 cup all-purpose flour

3 cups milk

Salt and pepper to taste

Chunky Veggie Chowder Recipe at Cooking.com

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DIRECTIONS

In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.

Stir in peas and corn.

In a bowl, combine flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008

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Rating:

by: Bonnie L.

Reviewed: 08/16/2011

good except for one ingredient

this chowder needs one substitute to be a 5 cup receipe. Substitute home made broth or double the amount of canned broth that is low salt and not from concentrate. the flavor will be out of site.

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Chunky Veggie Chowder

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