Chunky Vegetable Chowder

This recipe is taken from the 1992 Milk Calendar. This is the Chunky Vegetable Chowder recipe.

  • Prep: 25 min
  • Cooking: 30 min
Yields 8 cups (2 L)
chunky vegetable chowder

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 onions coarsely chopped
  • 2 garlic cloves minced
  • 3 carrots cubed
  • 2 celery stalks sliced
  • 2 potatoes cubed
  • 1 zucchini cubed
  • 2 cans (10 oz/284 mL each) condensed chicken broth undiluted
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1 tsp (5 mL) dried thyme leaves crushed
  • 1 cup (250 mL) frozen peas
  • 1 cup (250 mL) frozen corn kernels
  • 3 cups (750 mL) Milk
  • 1/4 cup (60 mL) all-purpose flour
  • Salt and pepper to taste

Preparation

Melt butter in large saucepan. Sauté onions and garlic until tender. Add carrots, celery, potatoes, zucchini, chicken broth, parsley and thyme. Bring to a boil. Reduce heat, cover and simmer 25 min or until vegetables are tender. Stir in peas and corn.

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 190 Calories
Protein: 8 g
Carbohydrate: 30 g
Fat: 5 g
Fibre: 3.9 g
Sodium: 570 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 148 mg
Vitamin A: 53 %
Vitamin C: 25 %
Folate: 23 %
Niacin: 22 %