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SUMMER FRESH CORN AND ZUCCHINI CHOWDER

Creamy contemporary corn zucchini soup loaded with seasonal corn and zucchini! This lightened up soup is formed with contemporary sweet corn from the cob, no flour, and half and half.

SUMMER FRESH CORN AND ZUCCHINI CHOWDER

There is little doubt we tend to love soup in our household! i believe it’s a Russian factor. I grew up consumption soup or soup virtually daily, sometimes for lunch. Now, I’ve carried on constant tradition in my house. My children LOVE LOVE soups and that i concerning it|adore it|find it irresistible} that they do! It offers ME an opportunity to pack them up with all types of veggies while not hearing them fuss about it.

So for North American country having soup year spherical is totally traditional, even within the summer time. This contemporary sweet corn and zucchini soup is summer in a very bowl! created with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It’s a smarts|green groceries|garden truck} packed thusup that's not solely tasty however so good for you.

I took the thought of a conventional chowder and loaded it up with a lot of veggies, cut out the flour fully, and rather than cream, used [*fr1] and [*fr1] to lighten it up. You get constant toothsome creamy style, double the veggies, with a small amount of smokiness from the bacon however while not the crazy calories!

Key to making thick and creamy soup while not the intercalary flour or cream is puréeing a number of the soup. I’ve used and talked regarding this method in a number of my favorite soups. You essentially take regarding 2 cups of fried soup and purée it till swish in either a liquidiser or kitchen appliance, then stir the mixture back to the soup.

SUMMER FRESH CORN AND ZUCCHINI 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


  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.

Recipe From : Little Broken

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