Quick Potato Vegetable Chowder
This potato chowder is chock full of vegetables.
1 medium (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 (14-ounce) cans vegetable or chicken broth
3 cups cubed red potatoes
2 cups frozen mixed vegetables
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Melt butter in 4-quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is tender. Add flour; stir in milk and broth. Continue cooking, stirring constantly, 12-14 minutes or until mixture comes to a full boil.
Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #8232B©1995Land O'Lakes, Inc.