Creamy Vegetable Chowder Recipe

Creamy Vegetable Chowder Recipes

Original recipe makes 6 to 8 servings

  •  3 tablespoons margarine
  •  1 onion, finely diced
  •  3 potatoes, peeled and diced
  •  3/4 cup chopped celery
  •  2 cups sliced carrots
  •  2 teaspoons salt
  •  1/8 teaspoon ground black pepper
  •  3 cups chicken broth
  •  3 cups milk
  •  1/2 teaspoon dried parsley
  •  1/4 cup cold water
  •  1/4 cup cornstarch


  1. Melt butter in large saucepan over medium heat. Add onion 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 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.
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