- 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
- 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.
03/19/2017
recipepes.com
Creamy Vegetable Chowder, recipe
PT15M
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455 calories
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