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Veggie Chowder – Dinner into Lunch

Servings 6 -8 servings

Ingredients

  • 4 Tbs. butter
  • 1 small onion diced
  • 4 Tbs. flour
  • 3 15 oz cans chicken broth
  • 2 15 oz cans Libby's sliced potatoes
  • 1 15 oz can Libby's mixed vegetables
  • 1 15 oz can Libby's peas and carrots
  • 1 15 oz can Libby's corn
  • 2 cups milk warmed
  • 1/2 tsp. thyme
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Cook onion in butter over medium heat until onion is soft.
  • Whisk in flour. Cook for 1 minute.
  • Whisk in broth.
  • Drain veggies and add to soup.
  • Add thyme and bay leaf.
  • Stir in milk and heat over medium heat, being careful not to boil
  • Serve big bowls of hot soup for dinner and over baked sweet potatoes for lunch the next day.