SUMMER FRESH CORN AND ZUCCHINI CHOWDER

INGREDIENTS

• 1 Tbsp. buttèr
• 2 strips bacon, choppèd
• 1 cup choppèd yèllow onion, about ½ largè onion
• 2 cèlèry ribs, choppèd (1/3 cup)
• 1 mèdium carrot, pèèlèd + choppèd (1/2 cup)
• 2 garlic clovès, mincèd
• ½ tsp. drièd thymè
• 2 mèdium (1 lb.) russèt potatoès, pèèlèd, dicèd into ½-inch cubès
• 4 cups watèr
• 1 bay lèaf
• 4 èars of swèèt frèsh corn, husk + silk rèmovèd and kèrnèls cut from cob (2¾ cup corn)
• 1 mèdium zucchini, dicèd into ½-inch cubès, (1½ cups)
• 1 cup half and half
• salt and frèsh ground black pèppèr
• choppèd frèsh parslèy, to garnish
• cayènnè pèppèr, to sèrvè, optional

INSTRUCTIONS

1. In a largè hèavy-duty bottom stockpot or dutch ovèn, mèlt buttèr ovèr mèdium hèat. Add bacon and cook until bacon rèndèrs its fat and bègins to brown, about 3-4 minutès.
2. Add onion, cèlèry, carrots, garlic, and thymè; cook until vègètablès bègin to softèn, stirring couplè timès, about 5 minutès.
3. Add potatoès, watèr, and bay lèaf. Raisè thè hèat to mèdium high and bring to a simmèr, thèn lowèr thè hèat back to mèdium and simmèr for 8-10 minutès or until thè potatoès arè halfway cookèd.
4. Add zucchini and corn; sèason with salt and pèppèr, to tastè, and simmèr for additional 8-12 minutès or until thè vègètablès arè complètèly tèndèr.
5. ................................
6. ................................

Full Rècipès... littlebroken.com

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