Corn and Zucchini Chowder Recipe
Make good use of all that fresh produce in summer corn and zucchini soup. Thick, soft, and filled with vegetables,Soup isn't the primary thing i feel about summer, but since the weather has gotten a touch cold, i feel this is often the right time to form an enormous pot. of this warm chowder and garnished with vegetables.
4 bacon strips - cooked, chopped
1/2 large yellow onion - diced
2 celery ribs - finely diced
5 corncobs - cut the cobs
4 garlic cloves, chopped
5 cups chicken broth - low in sodium
2 red potatoes - peeled and diced 1/4 inch
1 1/4 teaspoons kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dry parsley
1/4 teaspoon thyme
1/8 teaspoon of cayenne pepper
1 large zucchini - divide into quarters, then slice
1 large pumpkin - quartered lengthwise, then sliced
2 cups half and half - or milk
1.Place an outsized pot or casserole pan over medium heat. Add bacon and cook crispy, about 5 minutes.
2.Add the onions and celery, cook for 3 minutes, then add the corn and cook for an additional 4 minutes. Add garlic and cook for about 1 minute
3.Pour within the chicken broth and reduce the warmth to medium-high. After the mixture boils, add the potatoes with salt, pepper, paprika, parsley, thyme, and germander speedwell chilies. 4.Reduce the warmth to medium and cook for 10 minutes before adding the zucchini.
5.After the zucchini is added, cook until the potatoes are tender and therefore the zucchini is cooked, about 10 to 12 minutes.
6.Transfer 2 cups of chowder to a kitchen appliance or blender. Reduce it to a silky smooth puree, about 1 to 2 minutes. Return the mixture to the pan and add half and a half. Stir to combine , then remove.
7.Let the chowder sit for 10 minutes before serving.