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  • Serves: 4 Servings

Garden Vegetarian Chowder

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Main Dish

 Ingredients List

  • 1 ts Butter or vegetable oil
  • 1 c Carrot; diced
  • 1/2 c Onion; chopped
  • 1/2 c Celery; chopped
  • 1/4 c Sweet green pepper; chopped
  • 1 cl Garlic; minced
  • 1/2 ts Salt
  • 1/2 ts Pepper
  • 3 c Potatoes; peel,dice
  • 2 c Rutabaga; peel, dice
  • 2 1/2 c Vegetable or chicken stock
  • 1/2 c Zucchini; diced
  • 1 c Corn niblets
  • 1 cn Evaporated milk (385mL)
  • 2 tb Dill; fresh, chopped


Use 2% evaporated milk for additional nutritional benefit. Serve for lunch
or supper with Yogurt Cheddar Scones (see recipe) 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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