There is no uncertainty we cherish soup in our family unit! I believe it's a Russian thing. I grew up eating soup or borscht consistently, more often than not for lunch. Presently, I've carried on a similar custom in my home.
This crisp sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It's a veggie stuffed soup that isn't just scrumptious yet so bravo.
I took the possibility of a conventional corn chowder and stacked it up with more veggies, cut out the flour totally, and rather than overwhelming cream, utilized creamer to help it up. You get the equivalent tasty velvety taste, twofold the veggies, with a touch of smokiness from the bacon BUT without the insane calories!
Key to making thick and rich chowder without the additional flour or overwhelming cream is puréeing a portion of the chowder. I've utilized and discussed this method in a portion of my preferred soups.
- 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
- 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.
Read more our recipe Mediterranean Tomatoes Stuffed with Rice #vegan #vegetarian #soup #breakfast #lunch
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