Summer Corn & Zucchini Chowder

Summer corn is one of my favorite vegetables. I could just eat a whole dinner of 3 ears of corn, and maybe a plate of heirloom tomatoes. That is summer happiness right there. When I saw this recipe, I knew I needed to make it ASAP. Then, as fate would have it, I got 5 of the key ingredients in my CSA one week and knew this needed to come out of my kitchen pronto.

This chowder totally lived up to my expectations and I loved every bite! What’s your favorite recipe for summer corn?! I have so many, but am always looking for more!
corn & zucchini chowder

you will need:
4 strips bacon, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 small/medium carrots, chopped
3 cloves garlic, minced
handful fresh thyme
4-5 small red potatoes, peeled and diced
3 cups water
4 ears of fresh sweet corn, grilled and kernels cut from cob
1 medium zucchini, diced
½ cup half and half or whole milk
handful fresh basil, chopped
salt and pepper, to taste
pinch of cayenne

In a wide sauce pan or dutch oven, cook the bacon until brown, about 4-5 minutes. Add onion, celery, carrots, garlic and thyme. Cook until vegetables begin to soften, about 5 minutes more.

Add potatoes, water and bay leaf. Raise the heat to medium-high and bring mixture to a simmer. Lower the heat back to medium and simmer for 10 minutes. Add the zucchini and simmer for another 10 minutes or until vegetables are completely tender. Add in the corn and allow to heat up, about 2 minutes.

Remove the bay leaf and then transfer 2 cups of chowder to a food process or blend with an immersion blender. Puree until smooth, then stir back into the remaining mixture in the pot. Add the half and half or milk and cook just until heated up. Taste for salt and pepper.

Serve with fresh basil and a sprinkle of cayenne pepper and voila, summer yummy in a bowl.

serves: 4
time: 15 minutes prep + 45 minutes cooking
adapted slightly from: Little Broken

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