Wednesday, September 20, 2017

Corn and Zucchini Chowder

Such yummy soup! It is still so hot here in Texas, but I am so ready for soup! Sorry family, we are eating soup even if it is nearly 100 degrees! I found this recipe here.

Corn and Zucchini Chowder
(about 6 servings)

1 T Butter
2 strips bacon, chopped
1 cup diced yellow onion
2 celery ribs, chopped (about 1/3 cup)
1 medium carrot, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 t dried thyme
2 medium russet potatoes (about 1 lb.) peele, and diced into 1/2-inch cubes
4 cups of water
1 bay leaf
4 ears of fresh corn, husk and silk removed and kernels cut from the cob (about 2 3/4 cup)
1 medium zucchini, diced into 1 inch cubes (about 1 1/2 cups)
1 cup half and half
salt and fresh ground pepper to taste
chopped fresh parsley, for garnish
cayenne pepper, to serve

In a large heavy bottomed pot 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.
Add onion, celery, carrots, garlic and thyme. Cook until veggies begin to soften, stirring multiple times.  About 5 minutes.
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.
Add zucchini and corn.  Season with salt and pepper to taste, and simmer for an additional 8-12 minutes or until the veggies are completely tender.
Discard bay leaf and then transfer 2 cups of the soup to a blender or food processor. Puree until smooth. Stir the mixture back into the pot.  Add half and half and cook until heated through. Adjust seasonings and serve with fresh parsley and a sprinkle of cayenne pepper.

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