Creamy vegetable chowder

• serves 4

• Preparation time: 20

• Cooking time:

Ingredients

500g pack frozen corn kernels
1 1/2 cups skim milk
1 large onion, chopped
1 red capsicum, chopped
3 cups prepared chicken stock
2 zucchini, grated
2 tomatoes, seeded and diced

Method

1. Place 2 cups corn in a blender with 1 cup of milk and pulse to a puree. Heat a large saucepan over medium heat. Spray onion and capsicum with oil and add to the pan, cook for 5 min or until soft.
2. Add corn puree, remaining corn kernels, milk and stock. Bring to boil, reduce to a simmer. Cook 2 min before adding zucchini. Stir through, remove from heat. Ladle into bowls, scatter with tomatoes. Serve with crusty bread and garnish with parsley leaves.

Notes