Description
Learn how to make a delicious Zucchini Corn Chowder with this easy recipe. Perfect for a cozy night in or a family dinner. Click to get cooking!
Ingredients
- 1 Tbsp. vegetable oil (15 ml)
- 2 strips beef bacon, chopped
- 1 cup (240 ml) chopped yellow onion, about 1/2 large onion
- 2 celery ribs, chopped (80g)
- 1 medium carrot, peeled + chopped (120g)
- 2 garlic cloves, minced
- 1/2 tsp (3 ml). dried thyme
- 2 medium (450g) russet potatoes, peeled, diced into ½-inch cubes
- 4 cups water (or vegetable stock) (960 ml)
- 1 bay leaf
- 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (330g corn)
- 1 medium zucchini, diced into ½-inch cubes (225g)
- 1 cup coconut milk (240 ml)
- Kosher salt and fresh ground black pepper
- Chopped fresh parsley, to garnish
- Cayenne pepper, to serve, optional
Instructions
- In a large, sturdy-bottomed stockpot or Dutch oven, heat the vegetable oil over a moderate flame. Introduce the chopped beef bacon and cook until it releases its fat and starts to brown, taking about 3-4 minutes.
- Incorporate the chopped onion, celery, carrot, minced garlic, and dried thyme, cooking until the veggies begin to soften, stirring occasionally, for roughly 5 minutes.
- Add the diced potatoes, water (or vegetable stock), and a bay leaf. Increase the heat to medium-high to bring it to a gentle boil, then reduce the heat back to medium and let it simmer for 8-10 minutes until the potatoes are partially cooked.
- Introduce the chopped zucchini and corn kernels, season with kosher salt and freshly ground black pepper to your liking, and cook for another 8-12 minutes until all the vegetables are fully tender.
- Remove the bay leaf, then transfer 2 cups of the chowder to a food processor or blender and blend until smooth. Return the pureed mixture to the pot. Stir in the coconut milk and warm it through without boiling. Adjust the seasoning with salt and pepper if needed.
- Serve the chowder topped with fresh parsley and a dash of cayenne pepper, if desired.
