Frozen white corn kernels are the main pantry ingredient to have on hand.
Yield: Makes about 1 gallon, about 12 servings
- 1 1/2 pounds zucchini and/or yellow squash, grated (3 medium)
- 1 medium red onion, grated
- 2 8-ounce cans cream-style corn
- 1 10-ounce package frozen white corn kernels, rinsed to remove any frost
- 2 teaspoons dried tarragon
- 1 28-ounce can diced tomatoes, with their juice
- 1 12-ounce can V-8 Juice
- 1 quart low-sodium chicken or vegetable broth
- Splash Pernod (licorice-flavored liqueur) (may substitute dry white vermouth or dry white wine)
- Extra-virgin olive oil, for garnish
Combine the grated vegetables, cream-style corn, frozen white corn kernels, dried tarragon, diced tomatoes with their juice, V-8 Juice and chicken or vegetable broth in a large soup pot; bring to a boil over medium-high heat. Add the splash of Pernod and bring back to a boil, then reduce the heat to medium or medium-low and cook for 15 minutes, or until the zucchini is soft. To serve, garnish each portion with a drizzle of extra-virgin olive oil.
From Aliza Green, author of "Starting With Ingredients" (Running Press, 2006).
Tested by Aliza Green.
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