Summer corn chowder

2 slices Canadian bacon, diced
4 cups frozen corn
1 small zucchini, diced
1/4 cup diced tomatoes
1 teaspoon vegetable oil
2 green onions, sliced
1 can evaporated skim milk

In blender combine 3 cups corn with evaporated milk for 3 minutes.

In a medium saucepan, heat oil over medium heat. Sauté bacon, onions, and zucchini until tender, about 5 to 6 minutes. Strain the corn puree into the saucepan and add remaining cup of whole corn. Heat and garnish with diced tomatoes. Serve.

Makes 4 servings.

Nutritional values per serving

Calories: 261
Fat: 4 gm
Saturated Fat: 1 gm
Cholesterol: 11 mg
Carbohydrate: 47 gm
Fiber: 5 gm
Protein: 16 gm
Sodium: 320 mg

Reprinted with permission from: National Cancer Institute
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: February 26, 2007