Yes, I know...it's now officially fall. But, this chowder is perfect for cooler months as well. It is very hearty.
My youngest shared this recipe with me after raving about it. She was right...it is delicious. We've adapted it to make it dairy free.
Summer Fresh Corn and Zucchini Chowder
1 TBS butter (we use Earth Balance dairy free)
2 strips bacon, chopped (hubby said to add more next time ;-)
1 C 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
1 bay leaf
4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn) *we used a bag of frozen
1 medium zucchini, diced into 1/2-inch cubes (1 1/2 cups)
1 cup half and half (our daughter used coconut milk, we used flax milk)
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional (it adds a nice kick)
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.
2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring a 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 (or substitute) and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.