Garden Vegetarian Chowder Recipe

Step 1

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.

Things You'll Need

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

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