Bacon Zucchini Corn Chowder
So last week we went a little over board with recipes that incorporate corn, but after all Jersey corn season is at its peak! We made recipes Tuesday through Thursday all of which had fresh corn as a primary ingredient. Thursday we finished our corn streak with this soup!
While we have made a different corn chowder recipe in the past, we decided to make one which added zucchini and we were very pleased with the outcome! Since summer is already flying by, we are trying to make dishes that are as summery as possible. The season for Jersey vegetables is too good to pass up. Between the corn, tomatoes, and everything in between, we have been trying our best to come up with recipes that we can incorporate the fresh veggies!
Let us know your favorite corn chowder recipes so we can give them a try!
Ingredients:
2 tbsp of butter
4 slices of thick cut bacon
½ of an onion; chopped
2 celery ribs; chopped
1 carrot; chopped
1 garlic clove; minced
2 fresh thyme sprigs
1 large russet potato; diced
1 quart of vegetable stock
1 bay leaf
4 ears of fresh corn; cut from the cob
1 medium zucchini; diced
1 cup of half and half
Salt, black pepper, and cayenne pepper
Chives, chopped
Directions:
In a large stock pot, melt the butter, add the bacon, and cook until bacon starts to brown
Add the onion, celery, carrots, garlic, and thyme then cook for about 5 minutes; add the potatoes, vegetable stock, and bay leaf then simmer for 10 minutes
Add the zucchini and corn seasoning with salt and pepper; simmer for an additional 10 minutes
Discard bay leaf; transfer two cups of the soup to a large bowl and blend with an immersion blender
Stir the pureed mixture back into the pot; add the half and half; adjust seasonings and sprinkle with cayenne; garnish with fresh chives
