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SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #vegan #whole30 #cauliflower #yummy

SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #vegan #whole30 #cauliflower #yummy

Velvety new corn zucchini chowder stacked with regular corn and zucchini! This helped up chowder is made with crisp sweet corn from the cob, no flour, and cream.

There is no uncertainty we adore soup in our family unit! I believe it's a Russian thing. I grew up eating soup or borscht consistently, more often than not for lunch. Presently, I've carried on a similar convention in my home.

My children LOVE soups and I cherish it that they do! It allows me to pack them up with a wide range of veggies without hearing them whine about it. So for us having soup all year is completely typical, even in the late spring!

This crisp sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It's a veggie pressed soup that isn't just scrumptious yet so bravo.

SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #vegan #whole30 #cauliflower #yummy

Also try our recipe : Rainbow Vegetarian Pad Thai With Peanuts and Basil #vegetarian #vegan #breakfast #basil #recipes

INGREDIENTS

  • 1 Tbsp. butter
  • 2 strips bacon, chopped
  • 1 cup 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 (or veggie stock)
  • 1 bay leaf
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
  • 1 cup half and half
  • salt and fresh ground black pepper
  • chopped fresh parsley, to garnish
  • cayenne pepper, to serve, optional

INSTRUCTIONS

  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; 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 and cook just until heated through. Taste for salt and pepper.
  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.


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