Corn Chowder with Zucchini
There's an old saying, "What grows together, goes together." This corn chowder recipe is a perfect example of that. Fresh sweet corn, zucchini and red bell peppers are summertime favorites. When paired together in this tasty corn chowder, the result is magic.All you need to complete the meal is french bread and a green salad.
Ingredients:
- 2 Tbsp. canola oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 medium red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 4 ears fresh sweet corn or 2 cups frozen corn
- 6 cups vegetable broth
- 2 medium zucchini, diced
- 2 lbs. Yukon Gold potatoes, peeled and diced
- 1/4 tsp. crushed red pepper flakes
- kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
Preparation:
- Heat oil in a dutch oven or heavy saucepan over medium heat.
- Add onions, celery, carrots, red pepper and jalapeno pepper. Saute, stirring occasionally, until vegetables are soft.
- If using fresh corn, scrape off the cob into a bowl.
- Add corn to the pot. Saute until glistening, about 3 minutes.
- Add remaining ingredients except cheese.
- Bring to a boil over medium heat. Cook until potatoes are fork tender.
- Use an immersion blender to puree soup, or transfer soup to a blender to puree in batches, leaving some chunks.
- Return soup to pot over medium-low heat. Stir in cheese until melted.
- Taste, and adjust seasonings.
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Zucchini Corn Chowder
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