1/4 cup all purpose flour
14 1/2 ounce can ready to serve chicken broth
1 medium zucchini squash, sliced
1 medium yellow squash, sliced
1 ear corn on the cob, kernels sliced off and cob discarded
1/2 cup chopped peeled kohlrabi
1/2 cup chopped peeled carrots
1/2 cup sliced leeks
2 medium tomatoes, chopped
1 cup sliced okra (1/2 inch slices)
1/4 teaspoon freshly ground pepper
Hot cooked rice

Preparation Instructions:

Heat oven to 400 degrees. Sprinkle flour evenly into 8 inch square baking pan. Bake 10 to 15 minutes, or until flour is deep golden brown, stirring every 5 minutes. Set aside. In 3 quart casserole, combine 1/4 cup broth, the squashes, corn, kohlrabi, carrot and leek. Cover. Microwave at High for 11 to 15 minutes, or until zucchini is tender, stirring once. Stir in flour. Blend in remaining broth. Add tomatoes, okra and pepper. Mix well. Recover. Microwave at High for 15 to 20 minutes, or until gumbo is slightly thickened and vegetables are tender, stirring 3 times. Serve over hot cooked rice. Makes 4 to 5 servings.