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, no flour, and half and half.
Dovetailing Tip: Use the extra 4 ears of corn you prepared on day 3.
|2 strips||bacon, chopped|
|1 cup||chopped yellow onion, about 1/2 large onion|
|2||celery ribs, chopped (1/3 cup)|
|1||medium carrot, peeled + chopped (1/2 cup)|
|2||garlic cloves, minced|
|1/2 teaspoon||dried thyme|
|2||medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes|
|4 ears||of sweet fresh corn, husk + silk removed and kernels cut from cob (23/4 cup corn)|
|1||medium zucchini, diced into 1/2-inch cubes, (11/2 cups)|
|1 cup||half and half|
|salt and fresh ground black pepper|
|chopped fresh parsley, to garnish|
|cayenne pepper, to serve, optional|
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.
Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple 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 additional 8-12 minutes or until the vegetables are completely tender.
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.
Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.