Creamy Vegetable Chowder

Recipe by CaliforniaJan
READY IN: 55mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
  • 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.
  • Add canned and skim milk and parsley and heat just to boiling.
  • In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
  • If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.
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