Garden Vegetarian Chowder Recipe

GARDEN VEGETARIAN CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Main Dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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