Vegetable Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• All - purpose flour - 1/4 cup
• Milk - 2 cups
• Vegetable broth - 4 cups
• Peas - 1 cup, frozen or canned
• Corn - 1 cup, frozen or canned
• Potatoes - 2 medium, peeled and diced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 medium, diced
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potatoes, corn, and peas. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are cooked through.
5. In a separate bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the pot, stirring constantly.
6. Continue to cook for another 5 minutes, or until the chowder has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.