Summer Zucchini and Corn Chowder (6 Servings)
INGREDIENTS 4 cups fresh corn kernels (about 4 ears) 2 cups diced zucchini 1 cup diced baby red potatoes
2 Tbsp. olive oil 1 tsp. onion powder 1 tsp. garlic powder Pinch cayenne 1 tsp. thyme 1 Tbsp. fresh parsley 1 tsp. salt ½ tsp. black pepper
1 cup diced carrots 1 cup diced onions 1 cup fresh or frozen sweet peas
2 cloves garlic, minced 4 cups vegetable broth 1 cup milk
INSTRUCTIONS 1. In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and potatoes. Cook until vegetables are softened, about 5-7 minutes. 2. Stir in peas, diced zucchini, and corn kernels. Cook for an additional 5 minutes. 3. Pour in vegetable broth. Add
thyme, dried spices, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes. 4. Stir in the milk and cook for another 5 minutes. 5. Ladle the chowder into bowls and garnish with fresh parsley.
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