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Vegetable Chowder




  1. In 5-quart Dutch oven, melt butter over medium heat. Add onion and garlic and cook until transparent. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to boil over medium heat. Cover and simmer 30 minutes, or until vegetables are tender.
  2. Stir together cornstarch and water until smooth. Add to soup. Stirring constantly, bring to boil over medium heat, and boil 1 minute.

Makes about 3 1/2 quarts.

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