Corn Chowder(Lo-Fat)

In a 4-quart pot, over medium-high heat, bring stock, water, potatoes, onion, garlic, basil, pepper and thyme to a boil. Cook 10 minutes or until potatoes are tender.

Let cool a few minutes, then ladle half the vegetables and about 2 cups of the liquid into a blender.

Add 1 cup corn.

Process 30 seconds or until coarsely pureed.

Return to saucepan. Stir in zucchini and remaining 2 cups corn. Cook over medium heat 8 minutes or until zucchini is tender.

Stir in milk and heat briefly.

Makes 8 servings.