I would always eat creamed corned right from the can in college, but now I make this tasty zucchini corn chowder. The flavors are ten times better and the added zucchini gives texture and color to your plate.

Ingredients

* 4 C. fresh corn kernels or 3 (10 oz. pkg. frozen corn)
* 2 med. onions, chopped
* 5 cloves garlic, chopped
* 4 Tbs. butter
* 4 med. zucchinis
* 6 lg. epazote leaves
* 2 qts. whole milk
* sea salt
* crispy tortilla strips
* 4 fresh poblano or Anaheim chiles, roasted, peeled and cut
* 1 avocado, peeled and cut into wedges

Directions

Divide the corn in half. In a medium-size skillet, saute the onions and garlic in the butter until slightly translucent. Add half of the corn, zucchini, and most of the epazote, reserving a pinch for later. Puree the corn mixture in a blender or food processor until it is smooth. Put it all together in a large pot.

Stir in the remainder of the whole corn kernels, milk, salt and pepper to taste. Bring to a simmer, then lower the heat. Continue to simmer for 30 minutes. Add the remainder of the epazote during the last 5 minutes. To serve, place a handful of tortilla chips and a few strips of chile in each warmed bowl. Ladle the hot soup over them and garnish with more chile strips and the avocado wedges.