Garden Vegetarian Chowder

Garden Vegetarian Chowder Ingredients

1 ts Butter or vegetable oil	3 c Potatoes; peel,dice
1 c Carrot; diced	2 c Rutabaga; peel, dice
1/2 c Onion; chopped	2 1/2 c Vegetable or chicken stock
1/2 c Celery; chopped	1/2 c Zucchini; diced
1/4 c Sweet green pepper; chopped	1 c Corn niblets
1 cl Garlic; minced	1 cn Evaporated milk (385mL)
1/2 ts Salt	2 tb Dill; fresh, chopped
1/2 ts Pepper

Instructions for Garden Vegetarian Chowder

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe