Creamy Vegetable Chowder
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Creamy Vegetable Chowder
Creamy Vegetable Chowder
2 Tablespoons butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 medium carrot, finely chopped
3 Tablespoons all-purpose flour
2 cups corn, fresh or frozen
1 cup chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon parsley flakes
Melt butter in a heavy saucepan.
Stir in the onion, celery and carrot.
Cook about 5 minutes until softened, but not browned.
Stir in the flour.
Cook for 2 to 3 minutes.
Place corn (even if still frozen) in a food processor or blender.
Coarsely puree. Add to saucepan with the milk, broth, salt, pepper and parsley. Whisk to combine ingredients thoroughly.
Bring to a simmer. Cover. Cook over low heat to 10 to 15 minutes.
Be careful not to boil soup.
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