Summer Fresh Corn and Zucchini Chowder

• Gluten free

• Meat

  • 2 strips Bacon

• Produce

  • 2 (1 lb. russet potatoes, medium
  • 1 Bay leaf
  • 1 Carrot, peeled + chopped (1/2 cup, medium
  • 2 Celery ribs, chopped (1/3 cup
  • 4 ears Corn, sweet fresh
  • 2 Garlic cloves
  • 1 Parsley, fresh
  • 1/2 tsp Thyme, dried
  • 1 cup Yellow onion
  • 1 Zucchini, medium

• Baking & Spices

  • 1 Cayenne pepper
  • 1 Salt and fresh ground black pepper

• Dairy

  • 1 tbsp Butter
  • 1 cup Half and half

• Liquids

  • 4 cups Water

Found on littlebroken.com

Description

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about ½ large onion
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled + chopped (1/2 cup)
• 2 garlic cloves, minced
• ½ tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)
• 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

Directions

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