Recipe - Garden Vegetarian Chowder

1 teaspoon Butter or vegetable oil
1 cup Carrot; minced
One half cup Onion; chopped
One half cup Celery; chopped
One fourth cup Sweet green pepper; chopped
1 cl Garlic; minced
One half teaspoon Salt
One half teaspoon Pepper
3 cup Potatoes; peel,dice
2 cup Rutabaga; peel, dice
2 One half cup Vegetable or chicken stock
One half cup Zucchini; minced
1 cup Corn niblets
1 cn Evaporated milk (385mL)
2 tablespoon 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 mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini