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Garden Vegetarian Chowder Recipe

Serves 4


  • 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 clove 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 (use 2% evaporated milk for additional nutritional benefit)
  • 2 tbsp dill, fresh, chopped


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.


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Main Ingredient:Vegetable / Potato
Vegetable / Rutabaga
Course:First Course
Main Dish
Special Diet:Vegetarian

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