Vegetable Chowder

10 ingredients
5 steps

Ingredients

  • 2 c. corn
  • 2 c. chopped celery
  • 1 green pepper, chopped
  • 1 medium onion, sliced thin
  • 1 c. canned tomatoes, drained (15 oz. can)
  • 2 1/2 c. water
  • 4 Tbsp. margarine or olive oil
  • 3 Tbsp. flour
  • 2 c. low-fat milk
  • salt and pepper to taste

Directions

  1. 1
    In a large soup pot, cook vegetables and water, covered, about 30 minutes until tender.
  2. 2
    In medium saucepan, melt margarine/oil and blend in the flour.
  3. 3
    Gradually add the milk and cook until thickened, stirring frequently.
  4. 4
    Add this to the soup pot.
  5. 5
    Stir well.

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