Corn Zucchini Chowder

1. 1

   Bring 3 cups of chicken stock and zucchini to a boil.

2. 2

   Cook until zucchini is semi-tender.

3. 3

   In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth.

4. 4

   Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky.

5. 5

   Add this to the pot with the zucchini, and the remaining corn.

6. 6

   Add the oregano, salt, pepper and cayenne pepper to taste.

7. 7

   It should be a little spicy.

8. 8

   Just before it boils, add the milk and the cheese.

9. 9

   Do not let it boil.

10. 10

    Mix and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.