Corn Chowder

3 T. margarine
1 T. olive oil
1/4 cup each chopped onion & bell pepper
1 large clove garlic, minced
3 cups chicken broth
1/2 tsp. cumin
1/4 tsp. paprika
1 cup zucchini
2 cups corn
1 medium tomato
2 T. diced green chilies
1/2 cup half and half
3 T. flour
1/2 cup milk
salt and pepper

In large saucepan add butter, oil, onion and bell pepper. Saute over medium low hear. Stir in garlic. Add broth, cumin, zucchini, paprika and simmer covered 15 minutes.
Add tomato, corn and chilies. Simmer 5 minutes.
Transfer 1 cup mixture to blender and add half and half. Puree mixture. Leave in blender for a moment.
In a small cup, mix flour and milk. Bring soup to a boil. Stir in flour mixture. Add pureed mixture. Heat until steaming hot but do not boil.
Season with salt and pepper if needed.

Good served with biscuits, fried ham slices and a green tossed salad.