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Creamy Vegetable Chowder

By: Amy Brumfield

"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."

Rate/Review | Read Reviews (72)

Servings (Help)

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Original Recipe Yield 6 to 8 servings

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

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.