Fireside Winter Vegetable Chowder

This recipe is taken from the 1996 Milk Calendar. This is the Fireside Winter Vegetable Chowder recipe.

  • Prep: 15 min
  • Cooking: 40 min
Yields 4 - 10 servings
fireside winter vegetable chowder

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 1 cup (250 mL) chopped onions
  • 5 cups (1.25 L) chopped cabbage
  • 4 cloves garlic cloves
  • 1 cup (250 mL) chopped potato
  • 2 cups (500 mL) white turnip peeled and chopped
  • 1/2 cup (125 mL) chopped carrots
  • 1 cup (250 mL) fresh or frozen corn kernels
  • 1 1/2 cup (375 mL) chopped fennel bulbs
  • 1 cup (250 mL) chopped tomatoes
  • 3 cups (750 mL) chicken broth
  • 3 cups (750 mL) Milk
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 309 Calories
Protein: 12 g
Carbohydrate: 44 g
Fat: 11 g
Fibre: 7.7 g
Sodium: 1297 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 31 % / 346 mg
Vitamin A: 53 %
Vitamin C: 92 %
Vitamin D: 37 %
Magnesium: 32 %