Summer Corn and Zucchini Chowder
A delicious Summer veggie chowder easily made at home.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 4 ears of corn husk and silk removed
- 1 tbsp butter
- 2 bacon strips chopped
- 1 cup yellow onion chopped
- 1/3 cup celery
- 1/2 cup carrots chopped
- 2 garlic cloves minced
- 1/2 tspn dried thyme
- 2 russet potatoes peeled and diced
- 4 cups water
- 1 bay leaf
- 1 zucchini diced
- 1 cup half and half
Instructions
-
Cut kernels from cob.
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In a pot or sauce pan, melt butter on medium high heat and cook bacon for 3-4 minutes or until browned.
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Add the chopped onion, celery, carrots, garlic, and thyme. Saute for 5 minutes.
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Add the potatoes, water, and bay leaf. Simmer for 8-10 minutes.
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Add the zucchini, cut corn, salt and pepper to taste. Simmer for another 8-10 minutes.
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Remove the bay leaf and puree 2 cups of the chowder in a blender and stir back into the pot to thicken. Add half and half and stir.
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Serve warm topped with chopped parsley.
