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Zucchini with Corn and Green Chilies Trying to think of different ways to prepare the summer bounty harvested from your vegetable garden? This recipe, from the famous Pink Adobe Restaurant in Santa Fe, New Mexico, utilizes summer favorites such as zucchini, fresh corn, and green chilies. For an additional fresh pop of flavor and color, dice and toss in some sweet vine-ripened tomatoes from your garden.

Zucchini with Corn and Green Chilies
The Pink Adobe Cookbook

INGREDIENTS
1/4 cup (1/2 stick) butter
1 T olive oil
1/2 cup chopped onion
1/2 cup chopped fresh green chilies
4 cups sliced zucchini, 1/2-inch thick
1½ to 2 cups fresh corn kernels, scraped from about 4 ears
1 tsp salt
1/4 tsp dried oregano
1/4 tsp cumin seed
1/2 cup chicken or beef broth

DIRECTIONS
1. Heat the butter and olive oil in a 12-inch skillet.
2. Sauté the onion and green chilies for about 3 minutes.
3. Add the zucchini, corn, salt, oregano, and cumin seed. Mix well. Stir in the broth.
4. Cover the skillet and simmer until the zucchini is crisp-tender, about 5 minutes. Serve hot.

LINNELL’S NOTES
1. The ears of corn I used must have been on the large side. I had a lot more than 2 cups of kernels. Not wanting the extra to go to waste, I threw them in to the mix. It probably would have been better if I measured the kernels after I cut three ears.

2. Try to cut the zucchini the same thickness, so that all the slices cook evenly.

3. In my post Creamed Summer Corn, I wrote a tip on how to safely and easily cut kernels off of a corn cob. Here’s the tip again: Place a damp kitchen towel on your kitchen counter. Place a tube pan or Bundt pan on the towel to prevent the pan from slipping. Insert the stem end of the corn cob into the hole of the pan. Hold the top of the ear of corn and slice down straight, pressing against the cob until you reach the bottom. The kernels will fall into the pan. Kitchen Tip: How to cut kernels off corn cob

4. When I cut chilies, I wear gloves that are designated for food preparation only. A little bit of chili oil rubbed in the wrong place (eyes, mouth, nose, etc.) can burn! Kitchen Tip: Designate a pair of gloves for food preparation

ENJOY!

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Zucchini Soup While waiting for a clerk at a used book store to sort through my bags of audio books, I casually walked up and down the aisles. A magnetic force, of some kind, pulled me to a bookcase in the far corner. That’s where my husband found me — sitting on the floor with a pile of cookbooks. He looked at me and said nothing. I could tell he was thinking, “Great, that’s all she needs is another cookbook.” I looked back at him and quickly said, “Don’t worry, I’m not buying all of these! I’m going to narrow it down to just one.” And I did. Susan Branch’s cookbook, with its tried and true recipes, lovely watercolor illustrations, handwritten pages, and a terrific price tag of $2.99, proved to be “the one” for me. It was serendipitous, as freshly harvested zucchini sat on my kitchen counter, waiting to be the stars in a delicately-flavored zucchini soup recipe from my new cookbook.

Zucchini Soup
From Heart of the Home by Susan Branch

Ingredients:
4 cups sliced zucchini
1 medium onion, chopped
3 tablespoons butter
1 cup water
1 10 ounce can of cream of chicken soup
1 cup milk
1 cup half & half
1 teaspoon dried basil
Salt and pepper

Directions:
1. Sauté onion in butter several minutes.
2. Add zucchini and water. Simmer 30 minutes.
3. Remove from heat; cool slightly.
4. Blend in blender at high speed until puréed.
5. Return to saucepan. Add the rest of the ingredients and heat to simmering. Serve.

Serves 4

Linnell’s Notes:
1. Because the zucchini from my garden were large and because I didn’t want to waste half a zucchini, I ended up using 5 cups. The next time I make this soup, I will use five cups of zucchini again.
2. I used fat-free half & half with perfect results.
3. Because condensed soup contains a fair amount of sodium, I added very little additional salt.
4. Since zucchini and basil are both summer produce, I will try adding fresh basil to the soup the next time I make it. The equivalent of dried herbs to fresh herbs is usually 1 teaspoon dried = 1 tablespoon fresh.

Enjoy!

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