By Jesse Wilson

Living in the Gainesville area, we have local stores and farmer's markets that offer the best locally-grown fruits and vegetables of the season. I thought I would share a waist-friendly way to enjoy one of my favorite summer vegetables, zucchini.  This is an adaptation of a “Zucchini Chowder” recipe that my grandfather John Hines earned a reputation for making best (however, I do believe he added a whole stick of butter and heavy cream to his dish). I have adapted this recipe to be a delicious, guilt-free alternative.

Zucchini Chowder
Printable Versions - 3x5 ; full page
2-3 medium Yukon gold potatoes, peeled and diced
2 tsp. Extra Virgin Olive Oil
4-5 medium zucchini, cut length-wise, then sliced thin
1 medium onion, chopped
1-2 cloves garlic, minced
5-1/2 cups low-sodium chicken broth
1/2 cup fat free half n' half
Salt and pepper for seasoning, to taste
1 cup fresh dill chopped and divided
4 oz fat free sour cream

In large Dutch oven, boil potatoes until very tender, drain and set aside.

Add oil to pan and allow to heat for 2 minutes or until fragrant. Add onions to pan and allow to sauté for 2 minutes. Add zucchini and garlic to pan and allow to sauté until zucchini is tender and onions are translucent, about 10 minutes. Add chicken broth and half and half to pan. 

Season with salt and pepper to taste.  Allow to boil, then reduce heat and simmer for about 20 minutes. Add sour cream to soup and allow to dissolve, some will remain clotted. Add 3/4 cup of dill to the soup and simmer for another 5 minutes. 

Use the rest of the dill as garnish.  Serve with your favorite soup crackers!

Yields 8 servings, (serving size about 1 cup) Cal. 106.25, Prot. 4.22g, Fat 1.46g, Carbs. 18.11, Fiber 1.73g,