Mid July I start to get up to my eyeballs with zucchini straight from my garden. There is only so much zucchini bread I can make. I have made this recipe a good handful of times and each time it surprises me how good it is! I mean, the bacon helps, but it makes me love zucchini all over again. Typically I save chowders for the fall, but this one is light enough that it makes the summer menu.
Paired with a fresh loaf of bread and some parmesan cheese on top, all my kids accepted the chowder. I was surprised by these because visually there is a lot going on, but all of the flavors do come together beautifully.
Garden Chowder with Zucchini and Corn
Ingredients
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.
Notes
- Recipe is from www.littlebroken.com
