Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Garden vegetarian chowder

Yield: 4 Servings

Ingredients:

• 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

Instructions:

chopped 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.

Web Standards & Support: