GARDEN VEGETARIAN CHOWDER

• 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 (3 8 5 m L)
• 2 tb Dill; fresh, 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.