Ingredients

• Two cups of leftover Sweet Corn Chowder 

• One cup diced zucchini 

• One cup of green beans 

• ½ cup peas 

• 1 tbsp ground flaxseed 

• Gluten-free (I use Bob Mills potato flakes) mashed potato topping. 

Directions

1. Mix the chowder with the vegetables. 

2. Pour into a baking dish. 

3. Spread mashed potatoes on top. 

4. Bake at 375°F (190°C) for 25–30 minutes.