Garden Vegetarian Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 centiliter: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp