Garden Veggie Chowder

Our thanks to Blythe of Comox, BC for sharing this recipe with us.

3.75 avg. rating (74% score) - 8 votes

Ingredients

  • 1 Tbsp. Natrel salted butter
  • 1 cup diced carrots
  • 1/2 cup onion – chopped
  • 1/2 cup celery – chopped
  • 1/4 cup each sweet red and green peppers
  • 1 clove garlic – minced
  • 3 cups peeled and diced potatoes
  • 2 1/2 cups vegetable or chicken broth
  • 2 cups peeled and diced rutabaga or turnip
  • 1/2 tsp. each salt and pepper
  • 1/2 cup zucchini – diced
  • 1 cup corn niblets
  • 1 1/2 cups Island Farms by Natrel half & half cream
  • 2 Tbsp. chopped fresh dill (or 1 tsp. dried)

Directions

  • In a large stock pot, melt butter over medium-low heat.
  • Cook carrots, onions, celery, peppers and garlic, stirring, for about 5 minutes or until softened.
  • Add potatoes, stock, rutabaga, salt and pepper, bring to a boil.
  • Reduce heat and simmer gently for 10 minutes or until vegetables are tender.
  • Add zucchini, cook an additional 5 minutes.
  • Add corn and cream, heat through.
  • Garnish with dill.
Variation: Add 3/4 lb. white fish such as cod or halibut, cubed into 1 inch pieces, just after mixture comes to a boil.
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