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

Steps

1. 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.
2. 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.
3. 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.