Chunky Veggie Chowder

  • Rating ****

8 Servings (2 Quarts)


  • 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


In a large saucepan or soup kettle, sauté 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.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6704

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