Soups probably don’t come to mind first when thinking of summer foods. . .but when they are filled with summer vegetables they should be. And bacon. All the bacon.
Plus I was feeling a little under the weather last week, and soup is perfect when your feeling. . .not so perfect. Today I’m sharing a recipe for Zucchini Corn Chowder. Although it does take quite a few ingredients, it’s pretty simple considering you just throw it all in a big pot and let it simmer.
And you know what else is a great pick me up? The Olympics. I LOVE the Olympics. A lot. Zack was making fun of me because I knew the theme song. (And I think I deserve a gold medal for that one because I did way better than these athletes here.) But basically, I’ve spent the last week sitting on the couch (& eating. . .and skipping the gym. . .) to watch these amazing athletes do things I don’t think are possible. But once they are over it’s back to they gym for me. . .Tokyo 2020 here I come, am I right?
XO – Courtney
• 4-6 slices of bacon, crumbled
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 zucchinis, chooped
• 1.4 cups corn kernels (I used frozen)
• 3 garlic cloves, minced
• 1/4 t dried basil
• 1/4 t dried rosemary
•2 T fresh parsley, chopped
• 1 bay leaf
• salt + pepper to taste
• 1/4 cup flour
• 2 T butter, unsalted
• 4 cups chicken broth
• 1 cup milk (I used almond milk but any will do)
• 1/4 cup Parmesan, grated
1. Prepare bacon if not already done. Melt butter in a large stock stock put and add carrots, onions, and garlic. Cook for 4-5 minutes until tender, stirring occasionally. Add basil and rosemary and let simmer for about 1 minute.
2. Mix in the flour until lightly browed (about 1 minute), then stir in the chicken broth, milk, bayleaf, zucchini, and corn. Stir constantly for about 5 minutes until it thickens slightly.
3. Bring to boil then reduce heat and simmer about 5 minutes until zucchini is cooked.
4. Add salt and pepper to taste, and serve immediately. Top with Parmesan, parsley and bacon.