Zucchini Corn Chowder

Serves: 6
Total Calories: 91


3 corn
4 strips bacon
1 pound zucchini sliced
1 cup onion finely chopped
3/4 cup green bell pepper, finely diced
1 clove garlic minced
1 cup water
1/4 teaspoon basil crushed
1/4 teaspoon tarragon crushed
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon sugar
2 cups milk cold
1/4 cup flour


Cut uncooked corn kernels from cobs set aside (1 can [12 ounces] whole kernel corn, drained, may be substituted). In heavy saucepan saute bacon until crisp remove bacon, crumble, and set aside. To bacon drippings add zucchini (or other summer squash), onion, green pepper, and garlic saute. Add corn, water, and seasonings. Bring mixture to boil. Reduce heat simmer 10 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually cook and stir until thickened. Serve hot, sprinkled with bacon bits.

Nutritional Facts:

Serves: 6
Total Calories: 91
Calories from Fat: 35

This Zucchini Corn Chowder recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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