This chowder hit the spot on a cool summer day . . . and was a tasty way to utilize our garden produce.
Above: Soup bowl full of chowder garnished with sour cream and thyme sprigs. Below: Ingredients combined and ready to cook. |
Garden Chowder Makes about 1 1/2 quarts
4 strips bacon - cooked, chopped into bits, optional
1/4 large yellow onion – diced
1/4 cup diced red, yellow or green pepper
1 small jalapeño pepper, seeded and finely chopped
1 carrot, diced
2 cloves garlic – minced
2 ears corn - cut off from the cob
1 potato, peeled and diced
2 to 2 1/2 cups chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1 1/2 teaspoon fresh chopped parsley or 1/2 tsp dried
1 spring of fresh thyme or 1/4 tsp dried
1 large zucchini - cut into quarters lengthwise, then sliced
1 large yellow squash - cut into quarters lengthwise, then sliced
1cup half and half or whole milk
Additional garnishes: thyme and sour cream.
- Set a Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes. Remove bacon and set aside. Note: if not using bacon, heat olive oil to sauté the vegetables.
- Add onion, peppers and carrots to the bacon grease, cook for abouts 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and Reduce heat to medium and cook for 10 minutes before adding the zucchini.
- Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10 to 12 minutes.
- Transfer about half of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot. Or, use an immersion blender to partially blend the soup.
- Add the half and half or milk. Stir to combine, then remove from the heat.
- Garnish with bacon, thyme and sour cream as desired.
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