Summer Corn and Zucchini Chowder

I was right out of college and wanted to learn how to cook so I signed up for a class with a focus on healthier cooking. It was taught by Robin Rifkin, an inspirational woman who continues to work in the food and nutrition community in Philadelphia. This was one of the first recipes I made and I still love it! It’s a fabulous way to use all of those colorful summer veggies in one pot! This chowder does require some chopping and you want the veggies to be diced into small pieces so they will cook quickly. You will have plenty of chowder leftover so you are set for additional meals and it also freezes well.

Summer Corn and Zucchini Chowder

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Ingredients

3 cups fresh or frozen corn

2 cups vegetable broth

1 stalk celery, diced

1 medium onion, diced

1 carrot, diced

1 medium sweet potato, diced

1 medium zucchini, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 (4 ounce) jar pimento, drained and diced

12 ounce can evaporated skim or low fat milk

1 tablespoon dried tarragon

1 teaspoon dried dill

Freshly ground pepper and kosher salt to taste

Directions

Combine 1 1/2 cups corn and 1 cup broth in a blender and blend until smooth. Pour corn mixture into a large pot or Dutch oven. Add remaining 1 1/2 cups corn, 1 cup broth, celery, onion, carrot, sweet potato, zucchini, red pepper, and garlic. Cover and simmer for 20 minutes.
Add pimento, evaporated milk, tarragon and dill. Stir until combined. Cook on low-medium heat for 5-10 minutes.
Season with salt and pepper to taste.

Nutrition Note: Using evaporated skim or low-fat milk is an excellent substitute for whole milk or cream. It provides a creamy richness without the unwanted saturated fat.

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Judy Matusky, RDN, LDN