Garden Vegetarian Chowder

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.