Chunky Veggie Chowder Recipe

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. 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. Yield: 8 servings (2 quarts).