Wednesday, September 28, 2016

What's for Dinner Wednesday~Summer Fresh Corn and Zucchini Chowder

Yes, I'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 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.


Laura said...

You know how to make a girl feel bad, don't cha, when all I got on the menu this week is sloppy joes! Yuck! Would rather have all your delicious meals any day!

Linda @ Life and Linda said...

Sounds and looks like a wonderful soup. I do love a corn chowder. You are cooking up a storm Lauren. have you tried the Recipes Generator in wrote about for bloggers? It is very easy and only $20.00 on Etsy. Makes your recipes look so pretty and formatted and easy to print, instead of the whole page.
Recipe Generator

Brandi said...

I stepped outside today to check the mail and I feel the coolness in the air. I'm so excited for fall weather and big bowl of soup. Thank you for sharing your recipe. Corn chowder with crumbled Ritz Crackers has always been a favorite of mine.

Stacey said...

This looks amazing, as all of your recipes do! I'm going to make this when it cools off here. We are still sweating it out.

Allison said...

As you know I loved this soup when you posted it on IG the other night and happy to have the recipe now! Looks delicious. We are big soup eaters in the fall and winter. I've been doing lots of cooking for my Dad and I know he'll enjoy this one, especially with the bacon. Can't wait to make a big pot of it this weekend! Thanks for sharing it Lauren.

Rustown Mom said...

Oh yum - I love corn chowder. And bonus! Tonight's low is in the mid-50's so it will feel fall enough here in Central Texas to make soups!

Shirley@Housepitality Designs said...

This soup looks great..just in time for Fall...I love making soup in the Fall...Thanks for the recipe!

Leslie said...

Looks so good and perfect for a cool fall evening!

Lisa @ Shine Your Light said...

This recipe sounds great - I haven't made corn chowder in so long and it's perfect for this time of year! Thanks for sharing it Lauren!