|Defatted chicken stock||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Baking potatoes||2 , peeled, diced|
|Onion||1 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Corn||3 Cup (48 tbs)|
|Zucchini||2 Small, diced|
|Evaporated skim milk||1 Cup (16 tbs)|
In a 4-quart pot over medium-high heat, bring the stock, water, potatoes, onions, garlic, basil, pepper and thyme to a boil.
Cook for 10 minutes, or until the potatoes are tender.
Let cool for a few minutes, then ladle half of the vegetables and about 2 cups liquid into a blender.
Add 1 cup corn.
Process for 30 seconds, or until coarsely pureed.
Return to the saucepan.
Stir in the zucchini and remaining 2 cups corn.
Cook over medium heat for 8 minutes, or until the zucchini is tender.
Stir in the milk and heat briefly.
Calories 325 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 9.1 mg3%
Sodium 285.3 mg11.9%
Total Carbohydrates 64 g21.4%
Dietary Fiber 6.7 g26.8%
Sugars 9.8 g
Protein 13 g26.5%
Vitamin A 9.3% Vitamin C 26.9%
Calcium 22.4% Iron 19.3%
*Based on a 2000 Calorie diet