Side Pannel
Garden Vegetarian Chowder
Garden Vegetarian Chowder
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet