2 c. chicken stock or soup, divided
3 c. fresh cooked or frozen corn
1 med. onion, finely chopped
4 cloves garlic, finely chopped
1 celery stalk, thinly sliced (no leaves)
1 potato, peeled and diced
1 c. shredded zucchini
1 med. carrot, peeled and diced
1 red bell pepper, seeded and chopped
1 can evaporated skim milk
1/2 tsp. pepper
1/3 tsp. salt
1 tbsp. fresh marjoram (or 1 tsp. dried)
1 1/3 tbsp. chopped fresh dill (or 2 tsp. dried)

In a food processor or blender, combine 1 cup of stock with half the corn and blend until smooth. Pour into soup pot. Cook the onion, garlic, and celery in the corn liquid for 5 minutes over medium heat. Add the diced potato, zucchini, carrot, bell pepper and the remaining stock and corn. Simmer, covered, for 20 minutes or until the potatoes and carrots are tender. Add the evaporated milk and seasonings. Continue cooking for 5 minutes. Makes 8 (1 cup) servings. 124 calories, 1 gm fat.