Title: Garden Vegetarian Chowder
Categories: Vegetable Main
Yield: 4 Servings
| 1 | ts | 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.