Zucchini, Corn and Potato Chowder
Description
Enjoy your fresh summer veggies in a bowl of scrumptious zucchini, smoky bacon and corn chowder. It's packed with sweet corn, zucchini, potatoes, carrots, onions and celery. No heavy cream here, just half and half which makes it lighter, less calories and
Ingredients
1 T. butter
2-3 strips bacon, chopped
1 c. chopped yellow onion, about ½ large onion
2 celery ribs, chopped
1 medium carrot, peeled, chopped
2-3 garlic cloves, minced
½ t. dried thyme
2 medium or 1 lb. russet potatoes, peeled, diced into ½-inch cubes
4 c. water
1 bay leaf
4 ears sweet fresh corn, husks + silks removed, kernels cut from cobs (2¾ c. corn)
1 medium zucchini, diced into ½-inch cubes
1 c. half and half
salt, to taste
freshly ground black pepper, to taste
chopped fresh parsley, for garnish
cayenne pepper, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large heavy-duty bottom stockpot, melt butter over medium heat; add bacon; cook until bacon renders its fat and begins to brown, about 3-4 minutes. Add onion, celery, carrots, garlic, and thyme; cook until veggies begin to soften, stirring several times, about 5 minutes.
Add potatoes, water, and bay leaf; raise heat to medium-high; bring to a simmer; lower heat back to medium; simmer 8-10 minutes or until potatoes are halfway cooked. Add zucchini and corn; simmer 8-12 minutes or until veggies are completely tender.
Discard bay leaf; transfer 2 c. chowder to a food processor or blender; puree until smooth. Stir this mixture back into the stockpot; add half and half; cook just until heated through. Season to taste with salt and pepper.
Serve. Garnish with fresh chopped parsley. Sprinkle with cayenne pepper, if desired.
6-8 servings.