Corn Zucchini Chowder

• 4 cups chicken stock, divided
• 1 cup diced zucchini
• 1 roasted red chili pepper
• 2 cups frozen white corn
• 12 teaspoon dried oregano
• cayenne pepper
• salt and pepper
• 1 cup whole milk
• 1 cup shredded monterey jack cheese

1. Bring 3 cups of chicken stock and zucchini to a boil.
2. Cook until zucchini is semi-tender.
3. In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth.
4. Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky.
5. Add this to the pot with the zucchini, and the remaining corn.
6. Add the oregano, salt, pepper and cayenne pepper to taste.
7. It should be a little spicy.
8. Just before it boils, add the milk and the cheese.
9. Do not let it boil.
10. Mix and serve.

chicken stock, zucchini, red chili pepper, frozen white corn, oregano, cayenne pepper, salt, milk, shredded monterey jack cheese

Taken from www.food.com/recipe/corn-zucchini-chowder-190495 (may not work)