Fresh Corn Zucchini Chowder Recipe

Name: Fresh Corn Zucchini Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8-10 servings
Ingredients: 3 tablespoons butter; 1 1/4 cup yellow onions, diced; 1/2 cup carrots, diced; 1/2 cup celery, diced; 4 teaspoons garlic, minced; 1 jalapeno, diced (remove seeds/ribs before to control spice); 3/4 lb. yukon gold potatoes, diced; 4 cups low sodium vegetable or chicken broth; 1 bay leaf; 1/4 teaspoon dried thyme; 1 large zucchini, diced; 2 1/2 cups corn kernels (fresh or frozen); 1 cup half and half or heavy cream; fresh parsley, for garnish

Ingredients

3 tablespoons butter
1 1/4 cup yellow onions, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 teaspoons garlic, minced
1 jalapeno, diced (remove seeds/ribs before to control spice)
3/4 lb. yukon gold potatoes, diced
4 cups low sodium vegetable or chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 large zucchini, diced
2 1/2 cups corn kernels (fresh or frozen)
1 cup half and half or heavy cream
fresh parsley, for garnish

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 8-10 servings

Instructions

In a large dutch oven, heat the butter over medium high heat.
Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften.
Add the garlic, jalapenos, and potatoes and cook for 3-4 minutes, stirring so the veggies don’t stick to the pot.
Add the broth, bay leaf, and thyme, bring to a boil.
Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked.
Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through.
You can check the doneness by gently piercing with the tip of a knife.
Remove the bay leaf, transfer 2 cups or more (see notes) into a food processor and process until smooth.
Pour the blended mixture back into the pot.
Heat the soup over medium high heat, add the half and half and let come to a gentle simmer.
Serve topped with fresh parsley and smoked paprika if desired.