Fireside Winter Vegetable Chowder

Name: Fireside Winter Vegetable Chowder
Yield: 4 - 10 servings
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

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

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

READY FOR REWARDS?

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.