Save on Pinterest

Chunky Veggie Chowder

Total Time

Prep: 15 min. Cook: 30 min.


8 servings (2 quarts)

"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.


  • 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 all-purpose flour
  • 3 cups milk
  • Salt and pepper to taste


  1. 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.
  2. In a large bowl, combine the 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.

Nutrition Facts

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

Recommended Video