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Browse All Recipes

Garden Vegetarian Chowder

Date added: December 19, 2007

  • Servings: 6 change
  • Calories per serving: 249
  • Prep time: 30
  • Cook time: 20

Ingredients

  • 1 tsp Butter or vegetable oil
  • 1 carrots diced
  • 1/2 cup onion chopped
  • 1/2 cup celery chopped
  • 1/4 cup Sweet green pepper chopped
  • 1 serving garlic minced
  • 1/2 tsp salt, table
  • 1/2 tsp pepper, white
  • 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
  • 385 ml milk, evaporated
  • 2 tbsp Dill; fresh chopped

Recipe Method

1. 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.

2. 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.

Nutritional Facts

Per serving% Daily Value*
Calories 24912%
Fat 7g10%
Cholesterol 26mg9%
Sodium 552mg 23%
Carbohydrates 37g12%

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