Corn Chowder with Summer Vegetables

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     This week our recipe swap  topic was summer vegetables.  I was happy with the category because I have a ton of vegetables growing out in my garden and was looking forward to using them in a new summer dish.  I received a summer corn and vegetable soup from Christine’s Kitchen Chronicles.  It sounded light and summery and was filled with summer vegetables.

Corn Chowder with Summer Vegetables (adapted from Christine’s Kitchen Chronicles)
4 c. fresh corn kernels or frozen corn kernels, thawed
2 c. low fat milk
1 t. olive oil
2 garlic cloves, minced
1/2 large onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini, diced
2 c. chicken broth
1 (15.5 oz) can yellow or white hominy, drained
1 plum tomato, seeded and diced
1 t. salt
1 t. black pepper
2 t. fresh parsley, chopped
2 t. fresh sage, cut into ribbons (basil can be substituted)

1.  Heat olive oil in a large skillet over medium heat.  Add in the garlic, onion, green pepper, red pepper, and zucchini.  Saute for 5 minutes then put in the crock-pot.