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Zucchini Corn Chowder

KJ & Company - Kate Poskochil
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

cut into 4 inch pieces 1 1/2 lbs baby red potatoes

3

ears Corn, fresh

1

Onion, medium

1/2 tsp

Oregano, dried

1 15 ounce can

Sweet corn, whole kernel

1 tsp

Thyme, dried

2

Zucchini, cut into 1/4 inch pieces

2 32 ounce containers

Vegetable stock

1/4 tsp

Cayenne pepper

1 tsp

Salt

1 cup

Heavy cream

1

Parmesan cheese