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  Recipe Home » Vegetables » Garden Vegetarian Chowder
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  Garden Vegetarian Chowder
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 tsp 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 cl Garlic, minced
1/2 tsp Salt
1/2 tsp 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 tbsp Dill, fresh, chopped
Instructions:
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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