Creamy Vegetable Chowder

SUBMITTED BY: Amy Brumfield PHOTO BY: TheNakedChef

"This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with simple ingredients, it is perfect for those snowy days when you don't want to head to the store."

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons margarine
1 onion, finely diced
3 potatoes, peeled and diced
3/4 cup chopped celery
2 cups sliced carrots
2 teaspoons salt
1/8 teaspoon ground black pepper
3 cups chicken broth
3 cups milk
1/2 teaspoon dried parsley
1/4 cup cold water
1/4 cup cornstarch

READ REVIEWS (50)

DIRECTIONS

Melt butter in large saucepan over medium heat. Add onion and cook until tender.
Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
Add milk and parsley and heat just to boiling.
In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 21, 2003 by THEINGRAMS4

I added more vegetables and added 1 large can of evaporated skim milk plus 1 cup skim milk (instead of the 3 cups of milk). This was loved by the whole family, and with the extra vegetables, the "thickness" of the soup didn't bother anyone. The problem was there wasn't any left over!

9 users found this review helpful

Reviewed on Feb. 4, 2005 by STACELLA

This chowder is absolutely wonderful. I come from New England and I adore clam chowder - but due to dietary restrictions, I've had to give it up. I honestly thought I'd never get to enjoy another bowl of chowder for the rest of my life, because what could possibly compare? But thanks to this recipe, no more worries! I added about 2 cloves garlic along with the onion, and put in about 1/2 tsp. of pepper rather than 1/8. But otherwise I didn't mess with the recipe. After 20 minutes of simmering, the potatoes were not nearly cooked through. So I covered the pan and let it go for about 10 more minutes. Excellent, excellent recipe!

7 users found this review helpful

Reviewed on Mar. 5, 2004 by VOYZEY

This soup was wonderful I made some changes like adding boneless chicken breast to it then just before thicking it I added a can of cream corn the whole family is just wild about this soup I just finished making a canner full for a big family supper oh and I cut back on the salt a bit

6 users found this review helpful

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