Corn Chowder(Lo-Fat) - cooking recipe

Ingredients

3 c. defatted chicken stock (fresh or canned)
3 c. water
2 baking potatoes, peeled and diced
1 large onion, diced
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. freshly ground pepper
1/4 tsp. dried thyme
3 c. corn
2 small zucchini, diced
1 c. evaporated skim milk

Preparation

In a 4-quart pot, over medium-high heat, bring stock, water, potatoes, onion, garlic, basil, pepper and thyme to a boil. Cook 10 minutes or until potatoes are tender.
Let cool a few minutes, then
ladle half the vegetables and about 2 cups of the liquid into a blender.
Add 1 cup corn.
Process 30 seconds or until coarsely pureed.
Return to saucepan. Stir in zucchini and remaining 2 cups corn. Cook over medium heat 8 minutes or until zucchini is tender.
Stir in milk and heat briefly.
Makes 8 servings.