Garden Vegetarian Chowder
39
39
Ingredients
| 1 | teaspoon |
butter
or vegetable oil |
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | cups |
potatoes
peel,dice |
|
| 2 | cups |
rutabaga (swede)
peel, dice |
* |
| 2 ½ | cups |
vegetable stock
or chicken stock |
|
| ½ | 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.
Nutrition Facts
Serving Size 301g (10.6 oz)Amount per Serving
Calories 9013% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 346mg
14%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
12%
Sugars g
Protein
5g
Vitamin A 112%
•
Vitamin C 32%
Calcium 7%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
