SUMMER CORN AND ZUCCHINI CHOWDER
A simple corn zucchini chowder with tons of diced potatoes, carrots, onions, garlic and celery. I take it up a few notches with diced jalapeños too! This summer chowder is a bomb.
INGREDIENTS
- 4 garlic cloves - minced
- 1/2 large yellow onion - diced
- 1 1/4 teaspoon kosher sea salt
- 5 ears of corn - cut off the cob
- 1/2 teaspoon of paprika
- 5 cups chicken broth - low sodium
- 1/4 teaspoon of thyme
- 1/2 teaspoon ground black pepper
- 2 ribs of celery - finely diced
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon of dried parsley
- 2 cups half and half - or whole milk
- 4 bacon strips - cooked, cut into pieces
- 2 red potatoes - peeled and cut into 1/4-inch cubes
- 1 large zucchini - quartered lengthwise, then sliced
- 1 large yellow squash - quartered lengthwise, then sliced
INSTRUCTIONS
First, place a large casserole dish or pot over medium heat. Add bacon and cook crisp, about 5 minutes.
Then, add the onion and celery, cook for 3 minutes, then add the corn and cook for another 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and lower the heat to medium-high. Once the mixture is simmering, add the potatoes with the salt, pepper, paprika, parsley, thyme and cayenne pepper. Reduce the heat to medium and cook for 10 minutes before adding the zucchini.
Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini are cooked through, about 10 to 12 minutes.
Transfer 2 cups of chowder to a food processor or blender. Reduce to a silky smooth purée, about 1 to 2 minutes. Return the mixture to the pot and add half and half. Stir to combine, then remove from heat.
Let the chowder sit for 10 minutes before serving. Happy Cooking Time.
