1 tb Olive oil
2 Garlic cloves — fine chopped
1 lg Onion — chopped
5 c Chicken broth
4 md Tomatoes — chopped
2 c Fresh corn kernels
1 Roasted Anaheim chile or
— peeled, seeded & chopped 1 tb Canned mild chopped chile
4 md Zucchini — thinly sliced
1/2 c Chopped fresh basil
—–GARNISHES—– Sour cream Cilantro — chopped
In a large deep pot, heat oil. Add garlic and onion; saute until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro. From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 43. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114815 -0800