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Chunky Veggie Chowder


  • 2 med. onions, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp. butter or margarine
  • 3 med. carrots, chopped
  • 2 celery ribs, sliced
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  • 2 med. potatoes, cubed
  • 1 sm. zucchini, cubed
  • 2 (10 1/2oz.) cans chicken broth
  • 1/4 cup minced fresh parsley
  • 3/4 tsp. dried thyme
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup flour
  • 3 cup milk
  • salt and pepper to taste


In a large saucepan or soup kettle, saute' onions and garlic in butter until tender. Add carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat. Cover and simmer until veggies are tender, about 20 minutes. Stir in peas and corn.

In a bowl combine flour, milk, pepper and salt if desired until smooth; gradually add to soup. Bring to a boil. Cook and stir until thickened. Yield: 2 quarts.

By Robin from Washington, IA

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