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SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #veggies

SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #veggies

Velvety new corn zucchini chowder stacked with regular corn and zucchini! This helped up chowder is made with crisp sweet corn from the cob, no flour, and cream.

There is no uncertainty we love soup in our family! I believe it's a Russian thing. I grew up eating soup or borscht consistently, more often than not for lunch. Presently, I've carried on a similar convention in my home.

This new sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It's a veggie pressed soup that isn't just delicious yet so bravo.

Also Try Our Recipe : Five Minute Avocado Cilantro Dressing

SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #veggies

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

  1. 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.
  2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  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.
  4. 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.
  5. 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.
  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

For more detail : bit.ly/3039wG4

Read More Our Recipe : SALSA VERDE QUESO DIP

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