Garden Vegetarian Chowder Recipe
Instructions: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.
3. Add potatoes and rutabaga; pour in stock and bring to boil.
4. Reduce heat and simmer gently for 8 minutes or just until vegetables are tender.
5. Add zucchini; cook for 5 minutes.
6. Add corn and milk; heat through.
7. Serve with garnish of dill.