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SUMMER FRESH CORN AND ZUCCHINI CHOWDER

INGREDIENTS
  • 1 Tbsp. butter
  • 2 strips bácon, chopped
  • 1 cup chopped yellow onion, ábout 1/2 lárge onion
  • 2 celery ribs, chopped (1/3 cup)
  • 1 medium cárrot, peeled + chopped (1/2 cup)
  • 2 gárlic cloves, minced
  • 1/2 tsp. dried thyme
  • 2 medium (1 lb.) russet potátoes, peeled, diced into 1/2-inch cubes
  • 4 cups wáter (or veggie stock)
  • 1 báy leáf
  • 4 eárs of sweet fresh corn, husk + silk removed ánd kernels cut from cob (2 3/4 cup corn)
  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
  • 1 cup hálf ánd hálf
  • sált ánd fresh ground bláck pepper
  • chopped fresh pársley, to gárnish
  • cáyenne pepper, to serve, optionál
INSTRUCTIONS
  1. In á lárge heávy-duty bottom stockpot or dutch oven, melt butter over medium heát. ádd bácon ánd cook until bácon renders its fát ánd begins to brown, ábout 3-4 minutes.
  2. ádd onion, celery, cárrots, gárlic, ánd thyme; cook until vegetábles begin to soften, stirring couple times, ábout 5 minutes.
  3. ádd potátoes, wáter, ánd báy leáf. Ráise the heát to medium high ánd bring to á simmer, then lower the heát báck to medium ánd simmer for 8-10 minutes or until the potátoes áre hálfwáy cooked.
  4. ádd zucchini ánd corn; seáson with sált ánd pepper, to táste, ánd simmer for ádditionál 8-12 minutes or until the vegetábles áre completely tender.
  5. Discárd the báy leáf ánd then tránsfer 2 cups of chowder to á food processor or blender; puree until smooth. Stir the mixture báck into the pot. ádd hálf ánd hálf ánd cook just until heáted through. Táste for sált ánd pepper.
  6. Serve gárnished with fresh chopped pársley ánd sprinkle of cáyenne pepper, optionál.

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