Veggie Chowder


Recipe by Tiffany King from Eat at Home

Serves 6-8

4 tbsp butter (softened)
1 small onion (diced)
4 tbsp flour
3 can (15 oz. each) chicken broth
2 c milk (warmed)
1⁄2 tsp thyme
1 bay leaf
salt & pepper

Cook onion in butter over medium heat until onion is soft.

Whisk in flour. Cook for 1 minute.

Whisk in broth.

Drain Libby's® Vegetables and add to soup. Add thyme and bay leaf.  Stir in milk and heat over medium heat. Be careful not to boil mixture.

Serve big bowls of hot soup for dinner and over baked sweet potatoes for lunch the next day.

Serving suggestions: Turn dinner into lunch! Veggie Chowder can last you several days. To switch up the flavors, serve this delicious and healthy soup over a baked sweet potato!