CHUNKY VEGGIE CHOWDER

Chunky Veggie Chowder image

"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.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

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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

Steps:

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. , 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.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.