Vegetable Chowder

• 1/4 c. corn oil margarine
• 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 tsp. water

1. Melt margarine in Dutch oven over medium heat.
2. Add onion and garlic; cook until transparent.
3. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed.
4. Bring to a boil over medium heat.
5. Cover and simmer 30 minutes or until vegetables are tender.
6. Stir together cornstarch and water until smooth.
7. Add to soup.
8. Bring to boil over medium heat, stirring constantly.
9. Boil 1 minute.

corn oil margarine, onion, clove garlic, celery, beef bouillon, potatoes, tomatoes, corn, carrots, salt, ground thyme, celery, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282432 (may not work)