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GARDEN VEGETARIAN CHOWDER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 t Butter or vegetable oil
1 c Carrot -- diced
1/2 c Onion -- chopped
1/2 c Celery -- chopped
1/4 c Sweet green pepper -- chopped
1 cl Garlic -- minced
1/2 ts Salt
1/2 ts Pepper
3 c Potatoes -- peel,dice
2 c Rutabaga -- peel, dice
2 1/2 c Vegetable or chicken stock
1/2 c Zucchini -- diced
1 c Corn niblets
1 cn Evaporated milk (385mL)
2 tb Dill -- fresh, chopped
Use 2% evaporated milk for additional nutritional
benefit. Serve for lunch or supper with Yogurt Cheddar
Scones (see recipe) In large heavy saucepan, melt
butter over medium-low heat; cook carrot, onion,
celery, green pepper and garlic, stirring, for about 5
minutes or until softened. Stir in salt and pepper.
Add potatoes and rutabaga; pour in stock and bring to
boil. Reduce heat and simmer gently for 8 minutes or
just until vegetables are tender. Add zucchini; cook
for 5 minutes. Add corn and milk; heat through. Serve
with garnish of dill.
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