Corn, Zucchini And Tomato Chowder - cooking recipe

Ingredients

4 1/2 Tbsp. olive oil
1 1/2 c. chopped onions
4 1/2 c. fresh corn kernels, scraped from about 9 ears corn
7 c. chicken stock
3/4 tsp. salt or to taste
1/8 tsp. coarsely ground black pepper or to taste
3 c. (about 5 small) cubed zucchini (unpeeled), ends cut off and cut into 1/2-inch cubes
2 c. (about 8 medium) diced plum tomatoes (unpeeled), stems removed, halved lengthwise, seeds discarded and cut into 1/4-inch dice
1 1/4 c. half and half
1 1/2 c. shredded Jack cheese (with peppers)

Preparation

Heat olive oil until hot in large, heavy, deep-sided pan set over medium-high heat. Add onions and cook, stirring just until softened slightly, about 3 minutes. Add corn kernels and cook and stir another 3 minutes. Add stock, salt and pepper. Bring mixture to simmer and cook, uncovered, until corn is tender, 15 to 18 minutes. Add zucchini and cook until tender, about 6 minutes. Add tomatoes and cook 3 to 4 minutes. Remove soup from heat and set aside a few minutes.