top of page
  • Writer's pictureThe Farmer's Wife

Zucchini Corn Chowder

INGREDIENTS:

  • 1 Tbsp. butter

  • 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 tsp. dried thyme

  • 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes

  • 4 cups water (or veggie stock)

  • 1 bay leaf

  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)

  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)

  • 1 cup half and half

  • Salt and fresh ground black pepper

  • Chopped fresh parsley, to garnish

  • Cayenne pepper, to serve, optional


INSTRUCTIONS:

  • Step 1: Melt butter over medium heat in a dutch oven. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

  • Step 2: Add onions, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

  • Step 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.

  • Step 4: Add zucchini and corn; season with salt and pepper, to taste, and simmer for an additional 8-12 minutes or until the vegetables are completely tender.

  • Step 5: Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender; purée until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. 


297 views0 comments

Recent Posts

See All

コメント


bottom of page