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Garden Vegetarian Chowder

 

21

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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