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Chunky Veggie Chowder

By: Diane Molberg

"'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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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 (10.5 ounce) cans 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.