Best Bites: Summer corn and zucchini chowder
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
This summer corn and zucchini chowder is both health and delicious, not to mention easy to make! Check out the recipe on Best Bites!
- 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
- 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
- Remove husk and silk from the ears of corn, and cut kernels from cob (2¾ cup corn)
- 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.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- 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.
- 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.
- Discard the bay leaf and then remove 2 cups of chowder and 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.
- Serve garnished with fresh chopped parsley.