Back to Chunky Veggie Chowder

Print Options


Card Sizes

Chunky Veggie Chowder Recipe

Chunky Veggie Chowder Recipe

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


  • 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).

Nutritional Facts

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

Reviews for Chunky Veggie Chowder

Average Rating
Loading Image