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Creamy Veggie Chowder

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Serves 6 |

Jam packed with delicious vegetables.

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Ingredients:

1 tablespoon margarine

2 carrots, sliced

2 celery stalks, sliced

1 yellow onion, chopped

1 tomato, seeded and chopped

1/2 cup frozen corn kernels

1/2 cup shelled fresh peas

6 cups vegetable broth

4 cloves garlic, minced

1 teaspoon dried thyme

2 tablespoons chopped fresh parsley

1/3 cup plain yogurt

Directions:

Melt margarine in a large saucepan over medium-high heat. Once melted, add carrots, celery, and onions. Cook for about 10 minutes, stirring frequently.
Stir in tomato, corn, and peas. Add vegetable broth, garlic, and thyme. Bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat. Stir in parsley.
Ladle chowder into serving bowls. Stir 1 tablespoon of yogurt into each bowl and enjoy.

Cooking Method:	Stovetop
Course:	Soup

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Creamy Veggie Chowder

Serves 6

Ingredients:

1 tablespoon margarine

2 carrots, sliced

2 celery stalks, sliced

1 yellow onion, chopped

1 tomato, seeded and chopped

1/2 cup frozen corn kernels

1/2 cup shelled fresh peas

6 cups vegetable broth

4 cloves garlic, minced

1 teaspoon dried thyme

2 tablespoons chopped fresh parsley

1/3 cup plain yogurt

Directions:

Melt margarine in a large saucepan over medium-high heat. Once melted, add carrots, celery, and onions. Cook for about 10 minutes, stirring frequently.
Stir in tomato, corn, and peas. Add vegetable broth, garlic, and thyme. Bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat. Stir in parsley.
Ladle chowder into serving bowls. Stir 1 tablespoon of yogurt into each bowl and enjoy.

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Creamy Veggie Chowder

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Rate this Recipe

Warm up with delicious soup!

Easy and Flavorful Family Dinners

Email Recipe

Creamy Veggie Chowder

Ingredients:

Directions:

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