Recipes
Plan
Servings
6
(Original: 6)- 1 tablespoon butter
- 2 strip bacon, chopped
- 1 cup yellow onion, chopped (about 1/2 large onion)
- 2 celery rib, chopped (about 1/3 cup)
- 1 medium carrot, peeled and chopped (about 1/2 cup)
- 2 clove garlic, minced
- 0.5 teaspoon dried thyme
- 2 medium russet potato, peeled and diced into 1/2-inch cubes (about 1 pound)
- 4 cup water (or vegetable stock)
- 1 bay leaf
- 4 ear sweet fresh corn, kernels cut from cob (about 2 3/4 cups)
- 1 medium zucchini, diced into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup half and half
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh parsley, chopped, to garnish
- cayenne pepper, to serve
- In a large heavy-duty bottom stockpot or Dutch oven, melt the butter (1 tablespoon) over medium heat. Add the chopped bacon (2 strips) and cook until the bacon renders its fat and begins to brown, about .
- Add the onion (1 cup), celery (1/3 cup), carrot (1/2 cup), minced garlic (2 cloves), and dried thyme (1/2 teaspoon). Cook until the vegetables begin to soften, stirring a couple of times, about .
- Add the potatoes (2 medium), water (4 cups), and bay leaf (1). Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for or until the potatoes are halfway cooked.
- Add the diced zucchini (1 1/2 cups) and corn kernels (2 3/4 cups). Season with kosher salt and freshly ground black pepper to taste, and simmer for an additional or until the vegetables are completely tender.
- Discard the bay leaf. Transfer 2 cups of the chowder to a food processor or blender and puree until smooth. Stir the pureed mixture back into the pot, add the half and half (1 cup), and cook just until heated through. Taste for salt and pepper.
- Serve garnished with the chopped fresh parsley and a sprinkle of cayenne pepper, if using.