Garden vegetarian chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Butter or vegetable oil |
| 1 | cup | Carrot; diced |
| ½ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| ¼ | cup | Sweet green pepper; chopped |
| 1 | clove | Garlic; minced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | cups | Potatoes; peel,dice |
| 2 | cups | Rutabaga; peel, dice |
| 2½ | cup | Vegetable or chicken stock |
| ½ | cup | Zucchini; diced |
| 1 | cup | Corn niblets |
| 1 | can | Evaporated milk (385mL) |
| 2 | tablespoons | Dill; fresh, chopped |
Directions
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.