Creamy Vegetable Chowder

Cooking Recipes Catalogue

Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.

INGREDIENTS (for 7 servings):


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