Corn Zucchini Chowder

My mom has been making a soup she calls "Sopa de Calabasitas" for many decades. She made it the other day, and I decided to add a couple more ingredients (the corn, red pepper, cayenne pepper and the oregano). I'm not one to measure when I cook, so I hope the measurements are OK. My husband loves it so I thought I'd enter it in your "GOT LECHE?" contest.

Beatriz Quintana of Covina, CA
Got Leche? Cook-Off Finalist

• 4 cups chicken stock, divided
• 1 cup diced zucchini
• 1 roasted red chile pepper
• 2 cups frozen white corn
• 1/2 teaspoon crushed oregano
• Cayenne pepper
• Salt and pepper
• 1 cup whole milk
• 1 cup shredded jack cheese

Bring 3 cups of chicken stock and zucchini to a boil. Cook until zucchini is semi-tender.

In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth. Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky. Add this to the pot with the zucchini, and the remaining corn.

Add the oregano, salt, pepper and cayenne pepper to taste. It should be a little spicy. Just before it boils, add the milk and the cheese. Do not let it boil. Mix and serve.