Creamy Vegetable Chowder recipe

6 servings

3 tablespoons margarine

1 onion, finely diced

3 potatoes, peeled and diced

3/4 cup chopped celery

2 cups sliced carrots

2 teaspoons salt

1/8 teaspoon ground black pepper

3 cups chicken broth

3 cups milk

1/2 teaspoon dried parsley

1/4 cup cold water

1/4 cup cornstarch

Melt butter in large saucepan over medium heat.

Add onion and cook until tender.

Add carrots and celery and cook for 10 minutes or until carrots become a little tender.

Add water or broth, potatoes, salt, and pepper.

Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.

Add milk and parsley and heat just to boiling.

In a separate bowl stir cornstarch into cold water.

When completely dissolved add to hot soup, stir and serve.