Garden vegetarian chowder

Yield: 4 servings

Measure 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

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.

Similar recipes