Recipe for cooking vegetable chowder

Soups for Salads :: Chowders and Bisques

Vegetable Chowder

1/4 C. butter or butter replacement
1 C. chopped onion
1 clove garlic, minced
1 C. chopped celery
4 C. beef bouillon
3 C. peeled, cubed potatoes
1 (16 oz.) can tomatoes
1 (17 oz.) can corn, undrained
2 C. sliced carrots
1/2 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. celery seed
2 Tbsp. cornstarch
1/4 C. water

In 5-qt. Dutch oven, melt butter over med. 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 med. heat. Cover and simmer 30 min., or until vegetables are tender.

Stir together cornstarch and water until smooth. Add to soup. Stirring constantly, bring to boil over med. heat, and boil 1 min.

Makes approximately approximately 3 1/2 qt..