Summertime Zucchini and Corn Chowder

Summertime Zucchini and Corn Chowder

Happy Tuesday everyone, I’m still recovering from the epic blueberry fest that I went on last week. The berries are all gone except for the few cups that I stowed away in the freezer for future use. Most were processed and canned for a low sugar blueberry basil jam. Since I’ve been spending so much time in the kitchen, the garden has been a second thought. Went down to water yesterday only to find two of my parsley plants had been pulled part way into the ground and their roots were missing…..those dang moles! I thought that the herb plants were too bitter for the animals, guess I was wrong. (sighing here)

Anyway this Summertime Zucchini and Corn Chowder will definitely chase away the garden blues. I enjoyed this soup best the first day as the veggies were still a little crisp. Still fantastic the next day, and the flavors were better developed. Once all the veggies are cut up, the soup comes together quickly. The chowder starts with a basic mirepoix of onion, carrot and celery. Then the rest of the ingredients are layered in according to how fast they cook. The key to creating a thick creamy chowder is to add extra veggies and puree’ or blend part of the soup until smooth. This way you can avoid the flour and keep the soup light and healthy. Hope you have a chance to enjoy a bowl of this cream and light chowder yourself, it really is delicious.

Summertime Zucchini and Corn Chowder garnished with Bacon

Yield: 5 to 6Author: Cheri

Summertime Zucchini and Corn Chowder

INGREDIENTS:

• 1 tablespoon olive oil
• 2 strips of bacon
• 1 medium onion, small dice
• 2 medium carrots, sliced thin
• 2 medium stalks celery, sliced thin
• 2 cloves garlic, minced
• 2 bay leaves
• 1 large Russet potato, small dice
• 4 cups of water
• 2 large ears of corn, husked and kernels cut
• 1 medium zucchini, small dice
• 1 medium yellow squash, small dice
• 1 cup regular milk or half and half
• 1 handful chives, chopped
• 1 handful parsley, chopped
• Salt and pepper to taste

INSTRUCTIONS:

1. In a large heavy soup pot add olive oil and then bacon, cook until bacon browns, remove from pan, cut into pieces and set aside. Dab out some of the bacon grease in the pan, you just want about a tablespoon.
2. Add onion, celery and carrots and cook until veggies begin to soften, add garlic, stirring constantly for 1 minute. Add 2 tablespoons of dry Sherry and stir bottom of pot with wooden spoon incorporating all the crispy bits at the bottom of the pan.
3. Turn heat up to medium-high, add water, potatoes and bay leaves, bring to a boil and then turn down heat and cook potatoes until they are half done. Add zucchini and corn, cook about 5 to 6 minutes, until veggies are crisp-tender.
4. Remove from heat, remove and discard the bay leaves. At this point you can use a hand held blender and blend a small portion, or remove a couple of cups and blend in food processor or blender, add liquid back in.
5. Add milk, season with salt and pepper. Add chives and parsley.
6. To serve, spoon chowder into bowls, garnish with herbs and bacon bits if desired.

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