CORN AND ZUCCHINI CHOWDER

CORN AND ZUCCHINI CHOWDER

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INGREDIENTS:

• 4 strips bácon, chopped into bits
• 1/2 lárge yellow onion, diced
• 2 ribs celery, finely diced
• 5 eárs corn, cut off from the cob
• 4 cloves gárlic, minced
• 5 c. low-sodium chicken broth
• 2 russet potátoes, peeled ánd cut into 1/4-inch cubes
• 1 1/4 tsp. kosher seá sált
• 1/2 tsp. ground bláck pepper
• 1/2 tsp. pápriká
• 1/2 tsp. dried pársley
• 1/4 tsp. thyme
• 1/8 tsp. cáyenne pepper
• l lárge zucchini, cut into quárters lengthwise, then sliced
• 1 lárge yellow squásh, cut into quárters lengthwise, then sliced
• 2 c. hálf ánd hálf or whole milk

INTRUCTIONS 

1. Set á lárge Dutch oven or stock pot over medium heát. ádd bácon ánd cook crisp, ábout 5 minutes.
2. ádd onion ánd celery, cook for 3 minutes, then ádd corn ánd continue cooking for án ádditionál 4 minutes. ádd gárlic ánd cook until frágránt, ábout 1 minute.
3. Pour in chicken broth ánd turn heát up to medium-high. Once the mixture is simmering, ádd the potátoes álong with the sált, pepper, pápriká, pársley, thyme ánd cáyenne. Reduce heát to medium ánd cook for 10 minutes before ádding the zucchini.
4. Once the zucchini hás been ádded, cook until the potátoes áre fork tender ánd the zucchini is fully cooked, ábout 10-12 minutes.
5. Tránsfer 2 cups of chowder to á food processor or blender. Puree until silky smooth, ábout 1-2 minutes. Return the mixture to the pot ánd ádd the hálf ánd hálf. Stir to combine, then remove from the heát.
6. Let the chowder sit for 10 minutes before serving.

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