Chunky Vegetable Chowder
- Course Soups & Creams
- Prep. Time 25 mins
- Cooking Time 30 mins
- Yields 8 cups (2 L)
Preparation
What You Need
Instructions
Melt butter in large saucepan. Sauté onions and garlic until tender. Add carrots, celery, potatoes, zucchini, chicken broth, parsley and thyme. Bring to a boil. Reduce heat, cover and simmer 25 min or until vegetables are tender. Stir in peas and corn.
Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 190 CaloriesProtein: 8 g
Carbohydrate: 30 g
Fat: 5 g
Fibre: 3.9 g
Sodium: 570 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
13 %
/
148
mg
Vitamin A:
53 %
Vitamin C:
25 %
Folate:
23 %
Niacin:
22 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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