Made, Written & Photographed by the Creators of the Point.
Zucchini Corn Chowder
Serves 8 | Total Time: 1 hour and 30 minutes
Ingredients:
4 strips bacon, chopped into bits
1/2 large yellow onion, diced
2 ribs celery, finely diced
24 oz frozen corn
4 cloves garlic, minced
5 cup chicken broth, low sodium
5 yellow potatoes, cut into 1/4-inch cubes
1 1/2 teaspoon kosher sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
1 large zucchini, cut into quarters and thinly sliced
1 large yellow squash, cut into quarters and thinly sliced
2 cup half and half
8oz block of Leon's Cheese Farmhouse Cheddar, shredded
Instructions:
Heat a large Dutch oven, or large pot, over medium heat. Once it's hot, add 4 strips of bacon (cut into pieces) and cook until crisp.
Leaving the bacon and its grease in the pot, add onion, garlic and celery. Cook for about 5 minutes or until aromatic, and then add corn and continue to cook for another 5 minutes.
Pour in 5 cups chicken broth and increase heat to medium-high. Once it is simmering, add 5 potatoes (in 1/4 inch pieces) and your seasonings: 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, and a pinch of cayenne pepper. Reduce heat to medium and simmer for 7 minutes.
Add zucchini and yellow squash and cook until potatoes are fork tender and the zucchini and squash are fully cooked, about 10 minutes.
Transfer two cups of the chowder to a food processor or blender and puree until smooth, about 2 minutes. Return the mixture to the pot and add 2 cups half and half and 3/4 of Leon's Cheese Farmhouse Cheddar. Stir until combined and remove from heat.
Let it sit for several minutes and serve with additional cheese on top!
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