Fireside Winter-Vegetable Chowder

• 2 tbsp vegetable oil
• 1 cup chopped onions
• 5 cups chopped cabbage
• 4 garlic cloves
• 1 cup chopped potato
• 2 cups peeled and chopped white turnip
• 1/2 cup chopped carrots
• 1 cup corn, fresh or frozen
• 1 1/2 cups chopped fennel bulb
• 1cup chopped tomatoes
• 3 cups stock
• 3 cups milk
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp chopped fresh parley

1. 1.teat the oil in a large pot over high heat. Add the onions and the cabbage and cook for 2 to 3 min.
2. 2.tdd the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another 2 to 3 min and then add the stack and the milk.
3. 3.trig to a simmer over medium-high heat and the herbs. Simmer for 30 min or until all vegetables are tender.
4. 4.tdd the salt and pepper
5. 5.terver with parley.
6. 4 servings
7. Source: Ontario Milk Calendar

vegetable oil, onions, cabbage, garlic, potato, white turnip, carrots, corn, chopped fennel bulb, tomatoes, stock, milk, thyme, basil, oregano, salt, pepper, fresh parley

Taken from www.epicurious.com/recipes/member/views/fireside-winter-vegetable-chowder-1234361 (may not work)