Creamy Vegetable Chowder

By CaliforniaJan on January 06, 2009

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

    1. 3 tablespoons butter
    2. 1 onion, finely diced
    3. 2 garlic cloves, minced
    4. 3 potatoes, peeled and diced
    5. 3/4 cup chopped celery
    6. 2 cups sliced carrots
    7. 2 1/2 teaspoons salt
    8. 1/2 teaspoon ground black pepper
    9. 3 cups chicken broth
    10. 1 cup milk
    11. 1 (12 ounce) cans low-fat evaporated milk
    12. 1/2 teaspoon dried parsley
    13. 1 tablespoon chives
    14. 1/4 cup cold water
    15. 1/4 cup cornstarch

Directions

  1. Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
  2. Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
  3. Add canned and skim milk and parsley and heat just to boiling.
  4. In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
  5. If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.