Zucchini Corn Chowder

A

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

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

 

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

INGREDIENTS

• 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
 –
DIRECTIONS
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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s