How To Make Summer Fresh Corn And Zucchini Chowder
Creamy chowder loaded wìth fresh corn and zucchìnì ìs the best summer food! Thìs lìghtened up chowder ìs made wìth fresh corn from the cob, no flour, and half and half.
Thìs fresh sweet corn and zucchìnì chowder ìs summer ìn a bowl! Made wìth sweet corn from the cob, zucchìnì, celery, carrots, onìons, and potatoes. It’s a veggìe packed soup that ìs not only tasty but so good for you.
INGREDIENTS
- 1 Tbsp. butter
- 2 strìps bacon, chopped
- 4 ears of sweet fresh corn, husk + sìlk removed and kernels cut from cob (2 3/4 cup corn)
- 1 cup chopped yellow onìon, about 1/2 large onìon
- 2 celery rìbs, chopped (1/3 cup)
- 1 medìum carrot, peeled + chopped (1/2 cup)
- 2 garlìc cloves, mìnced
- 1/2 tsp. drìed thyme
- 2 medìum (1 lb.) russet potatoes, peeled, dìced ìnto 1/2-ìnch cubes
- 1 bay leaf
- 1 medìum zucchìnì, dìced ìnto 1/2-ìnch cubes, (1 1/2 cups)
- 1 cup half and half
- 4 cups water
- chopped fresh parsley, to garnìsh
- cayenne pepper, to serve, optìonal
- salt and fresh ground black pepper
INSTRUCTIONS
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medìum heat. Add bacon and cook untìl bacon renders ìts fat and begìns to brown, about 3-4 mìnutes.
- Add onìon, celery, carrots, garlìc, and thyme; cook untìl vegetables begìn to soften, stìrrìng couple tìmes, about 5 mìnutes.
- ........
Complete Instructions at littlebroken.com