Garden Vegetarian Chowder

Recipe Ingredients

1 teaspoon	5ml	Butter or vegetable oil
1 cup	110g / 3.9oz	Carrot - diced
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/4 cup	36g / 1.3oz	Sweet green pepper - chopped
10		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3 cups	711ml	Potatoes; peel - dice
2 cups	474ml	Rutabaga; peel - dice
2 1/2 cups	592ml	Vegetable or chicken stock
1/2 cup	73g / 2.6oz	Zucchini - diced
1 cup	62g / 2.2oz	Corn niblets
1		Evaporated milk - (385ml)
2 tablespoons	30ml	Dill; fresh - chopped

Recipe Instructions

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.

Source:
Cooking Light, July/Aug 1993, page 71

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