Corn and Zucchini Chowder

September 06, 2017

This soup is loaded with the best flavors the end of summer has. Thick and creamy, it's loaded with flavor and hidden veggies.

For the base
1 red bell pepper
1 small head of cauliflower
1 large sweet onion
8 ounces of carrots
4 tablespoons of olive oil
8 cloves of garlic
1 tbs of chili powder
1 tsp of cumin
salt and pepper to taste
6 cups of vegetable stock
1 cup of milk
Stir into the soup
3 ears of corn on the cob cooked, about 2 cups
1 red pepper
1 large zucchini
Juice of 2 limes
1 cup of cheddar cheese
For garnish
cherry tomatoes, chopped
avocado, chopped
cilantro

Preheat oven to 400 degrees. While the oven is preheating, chop all the veggies for the base into large pieces and peel the garlic cloves. Put all the veggies into a bowl and toss with olive oil and spices....
See the full directions on my site

Nutritions

Calories
251

Sodium
1473mg
61% DV

Fat
18g
28% DV

Protein
10g
21% DV

Carbs
30g
10% DV

Fiber
8g
32% DV