Summer doesn't exactly scream "CHOWDER," does it? Unless it is this light veggie chowder, chock full of veggie deliciousness. We love it any time of year!
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Ingredients
2 medium onions, finely chopped2 garlic cloves, minced
2 tablespoons butter
3 medium carrots, chopped
2 celery ribs, sliced
2 medium potatoes, cubed
2 cans or 4 cups veggie broth
1/4 cup minced fresh parsley
3/4 teaspoon thyme
1 cup frozen peas
1 cup frozen corn
1/4 cup flour
3 cups milk
salt and pepper to taste
Directions
In a large soup pot, melt butter. Add onions and garlic, and saute until soft, about 5 minutes. Add carrots, celery, potatoes, veggie broth, parsley, and thyme. Bring to a boil. Reduce heat and simmer about 20 minutes, or until potatoes are soft. Stir in peas and corn. In a separate bowl, combine flour and milk, and whisk together until no lumps remain. Gradually add milk mixture to soup. Bring to a boil. Cook and stir for about 2 minutes or until soup begins to thicken. Add salt and pepper to taste.
