Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 752240" data-attributes="member: 1246">Summer Vegetable Garden ChowderIngredients:2 tablespoons olive oil1 1/2 cup chopped onions4 1/2 cups fresh corn kernels7 cups fat-free chicken broth3/4 teaspoon salt or more to taste1/8 teaspoon freshly ground black pepper or more to taste3 cups 1/2-inch cubes zucchini8 medium plum tomatoes, washed, seeded, cut into 1/2 inch dice1 1/4 cup 1-percent milk1 1/2 cup shredded pepper Jack cheeseDirections:In a large, heavy, deep pot, heat the olive oil over medium-high heat until hot. Add the onions and cook, stirring, just until softened, about 3 minutes. Add the corn and cook, stirring, for 3 minutes. Add the chicken broth, salt and pepper. Bring to a simmer and cook, uncovered, until corn is tender, about 15 minutes. Add the zucchini and cook until tender, about 6 minutes. Add the tomatoes and cook for 3 to 4 minutes more. Remove from the heat and set aside. If you plan to freeze the soup, do so at this point. Cool, cover and freeze, defrost before continuing. In a medium saucepan, place the milk and heat over medium heat until hot but not boiling. Gradually whisk in the cheese, a handful at a time, making certain each addition has melted before adding more. When all has been incorporated and the mixture is smooth, remove from the heat. Place the soup over medium heat and gradually pour the cheese mixture into it, stirring constantly. Taste and add more salt and pepper, if desired. Ladle into bowls and serve hot.</blockquote>

[QUOTE="moreluck, post: 752240, member: 1246"] Summer Vegetable Garden Chowder Ingredients: 2 tablespoons olive oil 1 1/2 cup chopped onions 4 1/2 cups fresh corn kernels 7 cups fat-free chicken broth 3/4 teaspoon salt or more to taste 1/8 teaspoon freshly ground black pepper or more to taste 3 cups 1/2-inch cubes zucchini 8 medium plum tomatoes, washed, seeded, cut into 1/2 inch dice 1 1/4 cup 1-percent milk 1 1/2 cup shredded pepper Jack cheese Directions: In a large, heavy, deep pot, heat the olive oil over medium-high heat until hot. Add the onions and cook, stirring, just until softened, about 3 minutes. Add the corn and cook, stirring, for 3 minutes. Add the chicken broth, salt and pepper. Bring to a simmer and cook, uncovered, until corn is tender, about 15 minutes. Add the zucchini and cook until tender, about 6 minutes. Add the tomatoes and cook for 3 to 4 minutes more. Remove from the heat and set aside. If you plan to freeze the soup, do so at this point. Cool, cover and freeze, defrost before continuing. In a medium saucepan, place the milk and heat over medium heat until hot but not boiling. Gradually whisk in the cheese, a handful at a time, making certain each addition has melted before adding more. When all has been incorporated and the mixture is smooth, remove from the heat. Place the soup over medium heat and gradually pour the cheese mixture into it, stirring constantly. Taste and add more salt and pepper, if desired. Ladle into bowls and serve hot. [/QUOTE]

Verification