Ingredients
Scale
- 2 medium zucchini, medium diced
- 3 or 4 ears of corn, shucked raw ( save the cobs for stock)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 1 lb. baby red potatoes, cut in quarters
- 1 carrot, diced ( I didn’t have one and it was fine
- 3 slices bacon, chopped in pieces
- 1 qt. box, chicken or veggie stock
- ½ cup heavy cream
- smoked paprika, cayenne (optional)dried thyme, fresh parsley and basil, salt and pepper to taste
- butter and olive oil
Instructions
-
- Have all the veggies cut and set aside
- In a large heavy bottomed pot cook up the bacon until the fat renders, but not crispy.
- Remove bacon, if too greasy wipe out with paper towel.
- Drizzle a little olive oil and add a teaspoon of butter then add back the bacon.
- Add in the onions, garlic, celery, carrot, along with a pinch of dried thyme, smoked paprika, optional cayenne, stir until veggies get softened.
- Add the potatoes and almost all of the stock, reserve the rest.
- Add in the scraped off corn cobs, you can break them in half.
- Simmer on low until the potatoes start to get tender.
- Remove the corn cobs.
- Toss in the corn and zucchini and cook for a few minutes, don’t let them get mushy.
- Take an immersion blender and quickly whiz just on one side of the pot, making sure not to blitz a large amount, you want all that chunky goodness.
- If you don’t have an immersion blender you can remove a couple of cups of the chunky broth and whiz it in a blender, then return it to the pot.
- Lastly add in the heavy cream and stir til it’s thick enough.
- taste for seasoning, adding salt and pepper, chopped parsley and basil for garnish.
- Ladle into bowls with a sprinkling of smoked paprika.
- NOTE: If chowder gets too thick you can always add the rest of the stock or water to thin it out.