Chunky Veggie Chowder

• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 medium carrots, chopped
• 2 celery ribs, sliced
• 2 medium potatoes, cubed
• 1 small zucchini, cubed
• 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
• 1/4 cup minced fresh parsley
• 3/4 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper to taste

1. In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn.
2. In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

onions, garlic, butter, carrots, celery, potatoes, zucchini, chicken broth, fresh parsley, thyme, frozen peas, frozen corn, allpurpose, milk, salt

Taken from www.tasteofhome.com/recipes/chunky-veggie-chowder/ (may not work)