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Summer Corn and Zucchini Chowder


Last week Chris came back from the Eastern shore with sweet corn and zucchini so I did not want it to go to waste. I found this recipe and decided to whip up this chowder and I actually thought it was one of the best recipes that I have ever made! Next time I think I will add some crab meat to it and maybe some Old Bay to give it that Maryland flare, hon! I cut this recipe in half since there is only 2 of us so we did not have any leftovers. Also, if you cut the recipe in half, make sure that you do not overcook the soup. I noticed that the cooking time was lessened due to the fact that I was not cooking as much.

Ingredients:

  • 1 Tbsp. butter

  • 2 strips bacon, chopped

  • 1 cup chopped yellow onion, about ½ large onion

  • 2 celery ribs, chopped (1/3 cup)

  • 1 medium carrot, peeled + chopped (1/2 cup)

  • 2 garlic cloves, minced

  • ½ tsp. dried thyme

  • 2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes

  • 4 cups water

  • 1 bay leaf

  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)

  • 1 medium zucchini, diced into ½-inch cubes, (1½ cups)

  • 1 cup half and half

  • salt and fresh ground black pepper

  • chopped fresh parsley, to garnish

  • cayenne pepper, to serve, optional

Directions:

  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 minutes.

  2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring 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; 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 and cook just until heated through. Taste for salt and pepper.

  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Chris' rating: 4/5. This was a meat free meal and more of a "Jillian" meal. I can eat soup year around, but he did say that it did have really good flavor and that next time we should add some crab meat which is actually a really good suggestion.

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