Garden Vegetarian Chowder
21
21
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.
