Summer Fresh Corn and Zucchini Chowder #dinner #soup

I adore soup to such an extent! It allows me to pack them up with a wide range of veggies without hearing them complain about it. So for us having soup all year is totally ordinary, even in the late spring!

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 pressed soup that isn't just delicious yet so bravo.

I took the possibility of a customary corn chowder and stacked it up with more veggies, cut out the flour totally, and rather than substantial cream, utilized creamer to help it up. You get the equivalent delicious rich taste, twofold the veggies, with a touch of smokiness from the bacon BUT without the insane calories!

Also try our recipe Homemade Wonton Soup

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

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.

Read more our recipe : Paleo Sweet Potato Chili

For more detail : https://bit.ly/3039wG4