366 Dairy-Free: Zucchini Corn Chowder

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* Exported from MasterCook *

 

Zucchini Corn Chowder

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R. Robertson, p. 29

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ears fresh corn

(or 2 cups frozen corn kernels)

1 tablespoon corn oil

1 large onion -- minced

2 cloves garlic -- minced

1 cup canned tomato puree

3 cups Vegetable Stock

(see separate recipe)

3 cups chopped zucchini

1 1/2 tablespoons minced fresh basil

OR 1 teaspoon dried basil

1/8 teaspoon cayenne

Salt

1 cup soy milk

 

Two summer time favorites corn and zucchini, join forces to create this

tempting chowder.

 

Cook the corn in boiling water until tender, about 5 minutes. Drain and

cool. Cut the kernels off the cobs. Heat the oil in a large saucepan over

low heat. Add the onion and cook, covered, until tender, about 5 minutes,

stirring occasionally. Remove the cover, add the garlic and cook 2

minutes, stirring frequently. Stir in the tomato puree, stock, zucchini,

basil, and cayenne and cook until the zucchini is tender, about 10

minutes. Stir in the corn, reserving 1/2 cup. Taste and season with

salt. Puree the soup in a food processor, in batches if necessary, and

return to the saucepan. Slowly add the soy milk and reheat to serving

temperature. To serve, ladle the soup into bowls and garnish with the

reserved 1/2 cup of corn,

 

6 SERVINGS

 

Calories 205 Kc • Protein 6 Gm • Fat S Gm • Percent of calories from fat

33% Cholesterol 0 mg • Dietary Fiber 5 Gm • Sodium 155 mg • Calcium 54 mg

 

 

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