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Corn And Zucchini Chowder

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Makes: 8 servings adjust



  • 14 cup Butter
  • 1 cup Red Bell Pepper, finely chopped
  • 1 cup Onion, finely chopped
  • 3 Poblano Peppers, seeded and finely chopped
  • 2 Garlic Cloves, minced
  • 16 ounces Frozen Corn, thawed
  • 1 large Zucchini, chopped
  • 14 teaspoon Cumin
  • 4 cups Chicken Broth, or 2 14 oz cans

Step 1

In large pot melt butter. Saute red pepper, onion, poblano peppers, and garlic 4-5 minutes until tender. Add corn, zucchini and cumin, saute 5 min more until tender. Gradually stir in broth. Bring to boil; cover and reduce heat. Simmer 15 minutes.


  • 13 cup Flour
  • 1 12 cups Milk
  • 1 cup Half and Half

Step 2

Whisk together flour, milk and half and half. Stir into pot, and cook over medium heat, stirring constantly 5 mintes or until thickened. Reduce heat to low.


  • 2 cups Shredded Colby Jack Cheese
  • 12 teaspoon Salt
  • Shredded Cheddar Cheese
  • Bacon, cooked crumbled

Step 3

Add cheese and salt; cook, stirring constantly, until cheese melts and mixture is heated through. Serve with extra cheese and bacon.
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