Dairy Farmers of Canada

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
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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

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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
Folate: 23 %
Niacin: 22 %
Vitamin A: 53 %
Vitamin C: 25 %