Turkey Kielbasa Rutabaga Chowder

This is an adaptation of one of Nancy's family recipes - Potato Kielbasa Chowder.  My adaptations involve substituting rutabagas for potatoes (and allowing a longer cooking time) and using almond milk instead of cow's milk.

INGREDIENTS

2-3 cups peeled, diced rutabagas

1/2 cup chopped onions

1 can chicken broth or 1 cup chicken boulion

1 16 oz. pkg frozen mixed vegetables

3/4 pound turkey kielbasa, sliced

1/4 cup flour

1/2 tsp black pepper

3 cups almond milk

2 Tbsp Earth Balance soy-free buttery spread 

1 cup water

COOKING INSTRUCTIONS

Combine rutabaga, vegetables, onion, and chicken broth or boulion plus water (2 cups total) in large saucepan/soup pot.  Bring to a boil.  Reduce heat, cover, and simmer until rutabaga is tender, about 25-35 minutes.  Add kielbasa slices.  In a medium bowl, blend flour, pepper, and milk.  Stir into vegetables.  Bring to a boil and cook about 2 minutes, stirring constantly.  The soup should thicken slightly.  Remove from heat.  Add melted buttery spread.

Nutritional information:  Make 8, 3/4-cup servings, per serving = 180.8 calories, 8.5 g fat, 22.5 mg cholesterol, 586.9 mg sodium, 17.9 g carbs, 3.6 g dietary fiber, 9.4 g protein