Southwestern Inspired Corn and Zucchini Chowder

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

southwest corn zucchini chowder

Yield: 4 SERVINGS Prep: 15 MINS Cook: 30 MINS Total: 45 MINS

This Southwestern Inspired Corn and Zucchini Chowder may very well be the one soup that you may want to add to your menu this summer. I love this time of year because there always is an abundance of the sweetest corn.

A good drizzle of neutral oil, such as olive oil or vegetable oil

1 large potato (about 1 ½ cups), diced (your choice)

1 medium yellow onion, diced

½ medium red bell pepper, seeded and diced

1 small jalapeno, seeded and minced

3 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon chili powder

¼ teaspoon ground cumin

6 cups low sodium vegetable broth

1 bay leaf

salt and pepper, tp taste

2 cups corn, I prefer to use fresh corn cut off the cob (about 2 medium ears)

1 medium zucchini, diced

1 tablespoon all-purpose flour, to make slurry (if you like for your soup to be thicker or creamier then I recommend doubling this amount)

1 cup half and half, or non-dairy creamer

subheading: OPTIONAL TOPPINGS:

avocado, diced

scallions, sliced

cilantro leaves

a squeeze of lime

subheading: Equipment:

1 Large Pot or Dutch Oven

Directions at supperwithmichelle.com

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