Home SOUP SUMMER FRESH CORN AND ZUCCHINI CHOWDER

Thursday, January 24, 2019

SUMMER FRESH CORN AND ZUCCHINI CHOWDER

SUMMER FRESH CORN AND ZUCCHINI CHOWDER
Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.
There is no doubt we love soup in our household! I think it’s a Russian thing. I grew up eating soup or borscht almost every day, usually for lunch. Now, I’ve carried on the same tradition in my house. My kids LOVE LOVE soups and I love it that they do! It gives me a chance to pack them up with all kinds of veggies without hearing them fuss about it. So for us having soup year round is absolutely normal, even in the summer time!
INGREDIENTS
  • 1 Tbsp. butter
  • 2 strips bacon, chopped
  • 1 cup chopped yellow onion, about ½ large onion
  • 2 celery ribs, chopped (1/3 cup)
  • 1 medium carrot, peeled + chopped (1/2 cup)
  • 2 garlic cloves, minced
  • ½ tsp. dried thyme
  • 2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
  • 4 cups water
  • 1 bay leaf
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)
  • 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
  • 1 cup half and half
  • salt and fresh ground black pepper
  • chopped fresh parsley, to garnish
  • cayenne pepper, to serve, optional
INSTRUCTIONS
  1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  3. Add potatoes, water, and bay leaf. Raise 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.
  4. 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.
  5. 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.
  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

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