Zucchini Corn Chowder

By cooksalot

40 minutes to prepare serves 8

Ingredients

• 1 1 oz.) carton 1 (32 oz.) carton vegetable or chicken stock
• 4 4 4 ears sweet corn, husked, corn kernels cut off
• 1 1 1 large zucchini, diced
• 2 2 2 ribs celery, chopped
• 2 2 2 russet potatoes, optional, peeled and diced
• 1 1 1 carrot, peeled and chopped
• 4 4 4 cloves garlic, minced
• 1/2 1/2 1/2 yellow onion, chopped
• 3 3 3 strips bacon, chopped
• 1 1 1 cup half-and-half
• 1 1 1 bay leaf
• 1/2 1/2 1/2 teaspoon dried thyme
• 1/2 1/2 1/2 teaspoon dried rosemary
• 1/2 1/2 1/2 teaspoon cayenne pepper, optional, plus more for garnish
• Fresh parsley, garnish
• to salt and freshly ground pepper, to tast

Preparation

Step 1

Cook chopped bacon in a large stock pot or Dutch oven over medium-high heat until fat renders, then add onion, celery and carrots, and cook for 5-7 minutes, or until veggies start to soften.
Season generously with salt and pepper, then add garlic, thyme and rosemary, and cook for another 1-2 minutes.
Add potatoes and bay leaf, then pour in vegetable broth. Bring mixture to a boil, then reduce to a simmer and cook for 15 minutes.
Once potatoes are partially cooked, stir in zucchini and corn, then season again with salt and pepper. Continue simmering for another 10-15 minutes, or until vegetables are tender. Remove and discard bay leaf.
Optional: take 2 cups soup and place in blender or food processor. Blend until smooth, then re-incorporate into stock pot.
Stir in half-and-half and cayenne pepper, then taste and adjust seasoning, if necessary.
Ladle into bowls and serve hot.