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| Garden Vegetarian Chowder Recipe |
Category: Vegetables / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1 teaspoon butter or vegetable oil
1 cup carrot; diced
1/2 cup onion; chopped
1/2 cup celery; chopped
1/4 cup sweet green pepper; chopped
1 centiliter garlic; minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 cup potatoes; peel,dice
2 cup rutabaga; peel, dice
2 1/2 cup vegetable or chicken stock
1/2 cup zucchini; diced
1 cup corn niblets
1 can evaporated milk (385ml)
2 tablespoon dill; fresh, chopped
Cooking 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.
entrees,vegetables,vegetarian
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