Main Dishes
Corn Zucchini Chowder
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Ingredients
4 cups chicken stock, divided
1 cup diced zucchini
1 roasted red chile pepper
2 cups frozen white corn
1/2 teaspoon crushed oregano
Cayenne pepper
Salt and pepper
1 cup Lehigh Valley Dairies HVD Milk
1 cup shredded jack cheese
Directions
Bring 3 cups of chicken stock and zucchini to a boil. Cook until zucchini is semi-tender.
In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth. Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky. Add this to the pot with the zucchini, and the remaining corn.
Add the oregano, salt, pepper and cayenne pepper to taste. It should be a little spicy. Just before it boils, add the Lehigh Valley Dairies HVD Milk and the cheese. Do not let it boil. Mix and serve.
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