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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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We enjoy this colorful chowder year-round, writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme. Ingredients:
2 medium onions, finely chopped |
2 garlic cloves, minced |
2 tablespoons butter |
3 medium carrots, chopped |
2 celery ribs, sliced |
2 medium potatoes, cubed |
1 small zucchini, cubed |
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
1/4 cup minced fresh parsley |
3/4 teaspoon dried thyme |
1 cup frozen peas |
1 cup frozen corn |
1/4 cup king arthur unbleached all-purpose flour |
3 cups milk |
salt and pepper to taste |
Directions:
1. In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn.
2. In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
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