Corn potato zucchini chowder is so thick and creamy. This recipe makes a very hearty meal.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
Yum! I’m such a chowder freak I’d like any kind that contains potatoes and cream. The corn added a slight sweetness and the jalapeno added some heat. It was a creamy mouthful of deliciousness that was all I’d hoped it would be. My P.S. was pleased with the soup even though it was meatless. He thought it had great flavors. The soup stored well and was excellent leftover for several days. I think it would probably freeze well but I didn’t have any left to check that out. Maybe next time!
I actually did freeze this corn potato zucchini chowder and it turned out fine when I went to thaw for dinner the other day. I froze it in a gallon-size Ziploc freezer bag.
Ingredients
3 tablespoons Kerrygold butter
1 large onion; diced
1/2 cup carrots; diced
1/2 cup celery; diced
4 teaspoons garlic; minced
1 jalapeńo; diced (add more or less as desired for heat)
3/4 lb. potatoes; diced
4 cups chicken or vegetable broth (I made corn broth with the cobs)
1 bay leaf
1/4 teaspoon dried McCormick thyme
1 large zucchini; diced (about 2 cups)
2-3 cups corn kernels; cut from cob
1 cup half and half or heavy cream
Instructions
In a soup pot heat over medium high heat, melt the butter and add the onions, carrots and celery. Cook for several minutes until vegetables soften.
Add the garlic, jalapeno, and potatoes and cook for 3-4 minutes, stirring occasionally.
Add the broth, bay leaf, and thyme and bring to a boil. Reduce heat to medium low, cover and simmer for about 10 minutes, or until the potatoes are beginning to soften.
Add the zucchini and corn kernels and cook for another 5-7 minutes or until the potatoes are fork tender.
Remove the bay leaf and with an immersion blender, process the soup for a minute or so to puree some of the vegetables.
Raise the heat to medium high, add the cream and heat through again. Do not let it come to a boil.
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Quick Tip: Serve this chowder with your grilled cheese sandwiches, crackers, or biscuits.
Recipe and image courtesy of Melady Cooks.
