Free Recipe Garden Vegetarian Chowder

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Garden Vegetarian Chowder Recipe

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

Garden Vegetarian Chowder Preparation

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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Garden Vegetarian Chowder?

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