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Chunky Veggie Chowder

 Chunky Veggie Chowder
"We enjoy this colorful chowder year-round," writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme.
8 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 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 King Arthur Unbleached All-Purpose Flour
  • 3 cups milk
  • Salt and pepper to taste

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 large bowl, combine the flour, milk, salt if desired and pepper

2 of 2

Chunky Veggie Chowder (continued)

Directions (continued)

  • until smooth; gradually add to soup. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 188 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 4 g fiber, 9 g protein.