SUMMER FRESH CORN AND ZUCCHINI CHOWDER

ìNGREDìENTS

• 1 Tbsp. butter
• 2 strìps bacon, chopped
• 1 cup chopped yellow onìon, about 1/2 large onìon
• 2 celery rìbs, chopped (1/3 cup)
• 1 medìum carrot, peeled + chopped (1/2 cup)
• 2 garlìc cloves, mìnced
• 1/2 tsp. drìed thyme
• 2 medìum (1 lb.) russet potatoes, peeled, dìced ìnto 1/2-ìnch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + sìlk removed and kernels cut from cob (2 3/4 cup corn)
• 1 medìum zucchìnì, dìced ìnto 1/2-ìnch cubes, (1 1/2 cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnìsh
• cayenne pepper, to serve, optìonal

ìNSTRUCTìONS

1. ìn a large heavy-duty bottom stockpot or dutch oven, melt butter over medìum heat. Add bacon and cook untìl bacon renders ìts fat and begìns to brown, about 3-4 mìnutes.
2. Add onìon, celery, carrots, garlìc, and thyme; cook untìl vegetables begìn to soften, stìrrìng couple tìmes, about 5 mìnutes.
   
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See / visit original recipe 👩~🍳 =====>>  here!!!......

source http://www.toprecipespedia.com/2019/01/summer-fresh-corn-and-zucchini-chowder.html

source https://nycmyfood.blogspot.com/2019/01/summer-fresh-corn-and-zucchini-chowder.html

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