Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 (385mL)
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.

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