In a large deep pot, heat oil. Add garlic and onion; saute until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro. From 1993 "Shepherds Garden Seeds Catalog," pg. 43. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114815 -0800
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 8|
|Calories from Fat: 17 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.6mg||0 %|
|Sodium 606mg||21 %|
|Potassium 1007.7mg||27 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 17.3g|
|Protein 5.6g||8 %|
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Calories per serving: 112
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