Southwestern Inspired Corn and Zucchini Chowder

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

A good drizzle of neutral oil (such as olive oil or vegetable oil)

3 large russet potatoes (about 4 ½ cups) (diced (your choice)

1 medium yellow onion (diced)

½ medium red bell pepper (seeded and diced)

1 small jalapeno (seeded and minced)

3 cloves garlic (minced)

1.5 teaspoon dried oregano

½ teaspoon chili powder

¼ teaspoon ground cumin

6 cups low sodium vegetable broth

1 bay leaf

salt and pepper (tp taste)

2 cups corn (1 can or 2 ears)

2 medium zucchini (diced)

2 tablespoons all-purpose flour

1 cup half and half (or non-dairy creamer)

avocado (diced)

scallions (sliced)

cilantro leaves

a squeeze of lime

Directions

Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat. Add in the potato, onion, bell pepper, jalapeno and sauté’ until the vegetables begin to soften, 8 to 10 minutes.

Now add in the garlic, oregano, chili powder, cumin and sauté’ until fragrant, about 1 minute.

Stir in the vegetable broth and bay leaf and season with salt and pepper. Cover the pot and simmer over medium heat for 10 to 15 minutes.

Uncover the pot and stir in the corn and zucchini and simmer until the zucchini is tender, 8 to 10 minutes.

For the slurry: In a small bowl, add the flour and ladle in a cup of broth and mix well.

Turn the heat medium-low. Stir that mixture into the pot along with the half and half and simmer for 2 to 3 more minutes. The soup will thicken slightly. Fish out bay leaf. Taste and add more salt/pepper to your liking.

Ladle the soup into your favorite bowl(s) and add any additional toppings, if using. Serve and enjoy!

Nutrition

• Serving Size: 8 ounces
• Calories: 284 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Cholesterol: 21 mg
• Sodium: 54 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 9 g