Fresh Corn Zucchini Chowder
Creamy and fresh zucchini corn chowder loaded with seasonal corn and zucchini! This low-fat chowder is made with fresh sweet corn on the cob, without flour and half and half.
Ingredients
- 3 tablespoons of butter
- 1/2 cup celery, diced
- 1 bay leaf
- 4 teaspoons of minced garlic
- 1/4 teaspoon dried thyme
- 3/4 lb Yukon Gold Potatoes, diced
- 1 large zucchini, diced
- 1/2 cup carrots, diced
- fresh parsley, for garnish
- 4 cups low sodium vegetable or chicken broth
- 1 1/4 cups yellow onions, diced
- 1 jalapeńo, diced (remove seeds / ribs before checking for spices)
- 2 1/2 cups of corn kernels (fresh or frozen)
- 1 cup half and half or heavy cream
Instructions
First, in a large casserole dish, heat the butter over medium-high heat. Add the onions, carrots and celery and cook, 4 to 5 minutes or until the vegetables are soft. Add the garlic, jalapeño peppers and potatoes and cook 3-4 minutes, stirring so that the vegetables do not stick to the pan.
Then, add the broth, bay leaf and thyme, bring to a boil. Cover, reduce heat and simmer 8 to 10 minutes or until the potatoes are half cooked. Add the zucchini and corn kernels and continue cooking for an additional 5 to 7 minutes or until the potatoes are cooked through. You can check doneness by gently piercing with the tip of a knife.
Remove the bay leaf, transfer 2 or more cups (see notes) to a food processor and blend until smooth. Pour the mixed mixture into the pot. Heat the soup over medium-high heat, add half and half and simmer gently. Serve garnished with fresh parsley and smoked paprika if desired. Happy Cooking Time.
