Print Recipe

Vegetable Chowder

RG

Ingredients



Instructions

  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.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.


Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips




1000mg CBD Lemon Flavor