Categories: Vegetables, Main dish 
      Yield: 4 servings 
  
      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.