Creamy Vegetable Chowder

Creamy Vegetable Chowder

80

"This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with simple ingredients, it is perfect for those snowy days when you don't want to head to the store."

Ingredients

{{adjustedServings}} servings 203 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  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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Reviews

80
  1. 108 Ratings

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This chowder is absolutely wonderful. I come from New England and I adore clam chowder - but due to dietary restrictions, I've had to give it up. I honestly thought I'd never get to enjoy anot...

This soup was wonderful I made some changes like adding boneless chicken breast to it then just before thicking it I added a can of cream corn the whole family is just wild about this soup I jus...

I added more vegetables and added 1 large can of evaporated skim milk plus 1 cup skim milk (instead of the 3 cups of milk). This was loved by the whole family, and with the extra vegetables, th...