Description

Don't know what to do with all of your summer fresh produce? Make this wonderful veggie chowder and serve with crusty bread and a simple salad.

Ingredients

• 1T. olive oil
• 1 small sweet or yellow onion, finely diced
• 1 large celery stalks, finely diced
• 1 small zucchini, finely diced
• 3/4 t. salt plus more to taste
• 1 qt. chicken or vegetable broth
• 1 lb. baby yellow or red potatoes, sliced into bite-size chunks
• 1 medium red bell pepper, cored and finely diced
• 2 c. fresh corn kernels (from about 2 ears) or frozen corn
• 1/4 c. heavy cream or half and half, optional
• whole parsley leaves or chopped parsley for garnish, optional

Steps

1. Heat the oil in a medium stockpot over medium heat.
2. Stir in the onion, celery, zucchini and 1/2 teaspoon salt. Cook, stirring frequently, until vegetables are soft and translucent, about 10-12 minutes.
3. Transfer vegetables to a blender; purée with the broth until smooth, or remove the pot from the heat, add the broth, and carefully purée in the pot with an immersion blender.