|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.