Garden Vegetarian Chowder

35 minutes Prep: 15 minutes Cook: 20 minutes

152 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	teaspoon	butter	or vegetable oil
1	cup	carrot	diced
1/2	cup	onion	chopped
1/2	cup	celery	chopped
1/4	cup	green bell pepper	chopped
1	clove	garlic	minced
1/2	teaspoon	salt
1/2	teaspoon	black pepper
3	cups	potatoes	peel,dice
2	cups	rutabaga	peel, dice
2 1/2	cups	vegetable stock	or chicken stock
1/2	cup	zucchini	diced
1	cup	corn niblets
1	can	milk	evaporated (385ml)
2	tablespoons	dill weed	fresh, chopped

Directions

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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Nutrition Facts

Serving Size 307g

Amount per Serving

Calories 152 22% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 997mg	42%
Total Carbohydrate 26.0g	9%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 5.0g	11%