Summer Zucchini Corn Chowder

Prep time: 15 minutes

Cook time: ~ 30 minutes total

Servings: 6+

*recipe derived and modified from littlebroken.com

Supplies:

• Large stockpot

• Food processor/blender

Ingredients:

• 2 Tbsp. butter

• 4 strips bacon, chopped

• 2 cups chopped onion

• 4 celery ribs, chopped

• 2 medium carrots, peeled and chopped

• 3 garlic cloves, minced

• 1 tsp. dried thyme

• 4 medium potatoes, peeled and diced into 1/2 inch cubes

• 7-8 cups vegetable stock

• 2 bay leaves

• 3 cans corn

• 2 medium zucchini, diced into 1/2 inch cubes

• 2 cups half and half

• pinch of salt and pepper

Instructions:

• In a large stock pot, melt butter over medium heat. Add bacon and cook until bacon renders fat and begins to brown.

• Add onion, celery, carrots, garlic, and thyme, and cook until vegetables begin to soften.

• Add potatoes, vegetable stock, and bay leaves. Raise the heat to medium-high and bring to a simmer, then lower back to medium and let simmer for 8-10 minutes, until the potatoes are halfway cooked.

• Add zucchini and corn, and pinch of salt and pepper. Allow to simmer for additional 8-12 minutes, or until vegetables are completely tender.

• Remove bay leaves. Transfer 4 cups of chowder into food processor or blender, and puree until smooth. Stir the pureed mixture back into the pot. Add the half and half and cook until heated through. Add more salt and pepper, if taste and desire.

• Serve and enjoy!