Vegetable Chowder Recipe

Name: Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. corn oil margarine; 1 c. chopped onion; 1 clove garlic, minced; 1 c. chopped celery; 4 c. beef bouillon; 3 c. peeled, cubed potatoes; 1 (16 oz.) can tomatoes; 1 (17 oz.) can corn, undrained; 2 c. sliced carrots; 1/2 tsp. salt; 1/2 tsp. ground thyme; 1/2 tsp. celery seed; 2 Tbsp. cornstarch; 1/4 tsp. water

Servings: persons

1/4 c. corn oil margarine
1 c. chopped onion
1 clove garlic, minced
1 c. chopped celery
4 c. beef bouillon
3 c. peeled, cubed potatoes
1 (16 oz.) can tomatoes
1 (17 oz.) can corn, undrained
2 c. sliced carrots
1/2 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. celery seed
2 Tbsp. cornstarch
1/4 tsp. water

1
Melt margarine in Dutch oven over medium heat.
2
Add onion and garlic; cook until transparent.
3
Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed.
4
Bring to a boil over medium heat.
5
Cover and simmer 30 minutes or until vegetables are tender.
6
Stir together cornstarch and water until smooth.
7
Add to soup.
8
Bring to boil over medium heat, stirring constantly.
9
Boil 1 minute.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 c. corn oil margarine, 1 c. chopped onion, 1 clove garlic, minced, 1 c. chopped celery, and more.

Yes, Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chowder

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