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