Summer Fresh Corn and Zucchini Chowder
Summer Fresh Corn and Zucchini Chowder
Servings
6
servingsPrep time
15
minutesCooking time
40
minutesCalories
189
kcalIngredients
2 strips bacon, chopped
2 celery ribs, chopped (1/3 cup)
1 medium carrot, peeled + chopped (1/2 cup)
2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
1 cup chopped yellow onion, about 1/2 large onion
2 garlic cloves, minced
1/2 tsp. dried thyme
1 bay leaf
4 cups water (or veggie stock)
1 Tbsp. butter
1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional
Directions
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon. Cook until bacon renders its fat and brown, about 3-4 minutes.
- Add onion, celery, carrots, garlic, and thyme. Cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Add potatoes, water, and bay leaf. Increase the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add zucchini and corn. Season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
- Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
