Zucchini Noodle Corn Chowder


Recipe by Nutrition to Fit

Serves 8

2 can (15 oz.) Libby's® Whole Kernel Sweet Corn (drained and rinsed)
4 c low sodium vegetable broth (divided)
3 clv garlic (minced)
3 carrots (peeled and diced)
1 onion (diced)
1 tsp ground ginger
1 can coconut milk
1⁄4 c cornstarch
1 medium zucchini (spiraled into noodles or chopped)
1⁄4 c fresh basil (chopped)
salt and pepper to taste

Heat 1/4 cup of vegetable broth in large stock pot over medium-high heat.

Add garlic, carrots, and onion and saute in broth for 4-5 minutes, or until onions are translucent and carrots are becoming tender.

Stir in Libby's® Whole Kernel Sweet Corn and ground ginger until combined.

Add remaining vegetable stock and simmer for 15 minutes.

Add coconut milk and stir.

Remove 3 cups of chowder and place in blender. Add cornstarch to mixture in blender. Blend on low for 30 seconds, or until pureed smooth.

Add puree back into chowder and stir for 1-2 minutes, or until mixture has thickened slightly.

Turn heat to medium-low.

Add zucchini noodles and fresh basil. Stir and allow noodles to slightly cook for 3-5 minutes.

Season as needed with additional salt and pepper to taste.

Serve immediately.