Summer Corn Chowder
Servings : 4
Ingredients
- 1 Tbsp unsalted butter
- 1 cup yellow onion chopped, about ½ large onion
- 2 ribs celery chopped
- 1 carrot medium, peeled and chopped
- 1 Tbsp bottled minced garlic
- 1/2 tsp dried thyme
- 4 cups water
- 1 bay leaf
- 3 cups frozen corn
- 1 zucchini medium, diced into ½-inch cubes
- 1 cup whole milk
- salt
- pepper
- fresh parsley chopped, to garnish
- cayenne pepper to serve, optional
Instructions
- Heat butter in a large dutch oven. Add onion, celery, and carrot. Let cook 5-7 min or until beginning to soften. Add garlic and thyme. Cook 2 minutes.
- Stir in water and bay leaf. Bring to a boil. Reduce heat and let simmer 10-12 minutes.
- Add corn and zucchini. Return to boiling.
- Let simmer 10-12 more minutes. Remove bay leaf.
- Transfer 1 1/2 c. of the chowder to a blender and puree until smooth.
- Return pureed chowder to pot. Stir in milk and heat just until hot. Serve with peppers and parsley, if desired.