Garden Chowder

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. 

1. 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.
2. 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.

3. 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.

4. Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10 to 12 minutes.

5. 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. 
6. Add the half and half or milk. Stir to combine, then remove from the heat.

7. Garnish with bacon, thyme and sour cream as desired.