Corn and Zucchini Chowder

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Ingredients:

1/2 brown onion

2 large potatoes

1 clove garlic

3 ears of corn

1 zucchini

1 quart chicken broth

1/3 cup cream

Salt and pepper

Olive oil

Method:

Dice and sauté the onion in olive oil with salt and pepper until tender, about 5 minutes.

Add the peeled and diced potatoes, grated garlic, and chicken broth and bring to a boil. Simmer about 15 minutes or until the potatoes are tender.

Add the diced zucchini, corn cut off the cob and cream and simmer for 5 minutes. Use an immersion blender to purée 1/4 of the soup.

You can also do this in the blender, just blend 2 cups of the soup and then pour it back into the pot. Check for seasoning and serve with fresh sourdough.