Chunky Veggie Chowder

Name: Chunky Veggie Chowder
Ingredients: 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

15 ingredients

2 steps

Ingredients

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

Directions

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.