Vegetable Chowder

Name: Vegetable Chowder
Ingredients: 1/4 c. corn oil margarine; 1 c. chopped onion; 1 clove garlic, minced; 1 c. chopped celery; 4 c. beef bouillon; 3 c. peeled, cubed potatoes; 1 (16 oz.) can tomatoes; 1 (17 oz.) can corn, undrained; 2 c. sliced carrots; 1/2 tsp. salt; 1/2 tsp. ground thyme; 1/2 tsp. celery seed; 2 Tbsp. cornstarch; 1/4 tsp. water

14 ingredients

9 steps

Ingredients

1/4 c. corn oil margarine
1 c. chopped onion
1 clove garlic, minced
1 c. chopped celery
4 c. beef bouillon
3 c. peeled, cubed potatoes
1 (16 oz.) can tomatoes
1 (17 oz.) can corn, undrained
2 c. sliced carrots
1/2 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. celery seed
2 Tbsp. cornstarch
1/4 tsp. water

Directions

1

Melt margarine in Dutch oven over medium heat.
2

Add onion and garlic; cook until transparent.
3

Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed.
4

Bring to a boil over medium heat.
5

Cover and simmer 30 minutes or until vegetables are tender.
6

Stir together cornstarch and water until smooth.
7

Add to soup.
8

Bring to boil over medium heat, stirring constantly.
9

Boil 1 minute.