Chunky Veggie Chowder Recipe

Chunky Veggie Chowder Recipe
Chunky Veggie Chowder Recipe photo by Taste of Home
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Chunky Veggie Chowder Recipe

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"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Directions

In a large saucepan or soup kettle, saute onions and garlic in butte 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. Yield: 8 servings (2 quarts).
Originally published as Chunky Veggie Chowder in Quick Cooking November/December 2001, p49

Nutritional Facts

1 cup: 188 calories, 4g fat (2g saturated fat), 10mg cholesterol, 353mg sodium, 31g carbohydrate (11g sugars, 4g fiber), 9g protein.

  • 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
  1. In a large saucepan or soup kettle, saute onions and garlic in butte 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.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Chunky Veggie Chowder in Quick Cooking November/December 2001, p49

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