Confetti Chowder

Maize Valley grows a wide variety of produce, and we are always looking for ways to incorporate those fresh vegetables into our menus.  This soup can be altered, based on whatever vegetables are in season.  The more colorful the selection of vegetables, the prettier the soup will be.  Serve it alongside a glass of Maize Valley Riesling and enjoy the bounty the summer offers.


  • 3 Tbl Butter
  • 1/4 cup flour
  • 1 cup diced carrots
  • 1/2 tsp salt
  • 1 cup diced zucchini
  • 1/2 tsp pepper
  • 1 cup broccoli florets
  • 1/4 tsp sugar
  • 1/2 cup chopped onion
  • 3 cups milk
  • 1/2 cup chopped celery
  • 1 cup chicken broth
  • 1/2 cup peas
  • 1 cup corn
  • 1/2 cup chopped red pepper
  • 1 cup shredded cheddar cheese


Melt butter in Dutch oven.  Add carrots, zucchini, broccoli, onion, celery and pepper.  Cook for about 5 minutes until crisp tender.  Sprinkle flour, salt pepper and sugar over vegetables.  Mix well.

Stir in chicken broth, cook and stir till thickened.

Add milk, peas & corn and heat thru.

Remove from heat and stir in cheddar cheese.