Creamy Vegetable Chowder - cooking recipe

Ingredients

3 tablespoons butter
1 onion, finely diced
2 garlic cloves, minced
3 potatoes, peeled and diced
3/4 cup chopped celery
2 cups sliced carrots
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups chicken broth
1 cup milk
1 (12 ounce) can low-fat evaporated milk
1/2 teaspoon dried parsley
1 tablespoon chives
1/4 cup cold water
1/4 cup cornstarch

Preparation

Melt butter in large saucepan over medium heat. Add onion and garlic 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 canned and skim 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. Top with chives.
If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.