Fireside Winter Vegetable Chowder
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 40 mins
- Yields 4 to 10 servings
Preparation
What You Need
Instructions
Heat the oil in a large stock pot over high heat. Add the onions and the cabbage and cook for 2 to 3 min. Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another 2 to 3 min and then add the stock and the milk.
Bring to a simmer over medium-high heat and add the herbs. Simmer for 30 min or until all vegetables are tender.
Season with salt and pepper. Serve with parsley.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 309 CaloriesProtein: 12 g
Carbohydrate: 44 g
Fat: 11 g
Fibre: 7.7 g
Sodium: 1297 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
31 %
/
346
mg
Vitamin A:
53 %
Vitamin C:
92 %
Vitamin D:
37 %
Magnesium:
32 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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From the 1996 Milk Calendar
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