FRESH CORN ZUCCHINI CHOWDER

A sìmple corn zucchìnì chowder wìth tons of dìced potatoes, carrots, onìons, garlìc, and celery. ì’m kìckìng ìt up a few notches wìth a lìttle cayenne and jalapeños too!

ìNGREDìENTS:
  • 3 tablespoons butter
  • 1 1/4 cup yellow onìons, dìced
  • 1/2 cup carrots, dìced
  • 1/2 cup celery, dìced
  • 4 teaspoons garlìc, mìnced
  • 1 jalapeńo, dìced (remove seeds/rìbs before to control spìce)
  • 3/4 lb. yukon gold potatoes, dìced
  • 4 cups low sodìum vegetable or chìcken broth
  • 1 bay leaf
  • 1/4 teaspoon drìed thyme
  • 1 large zucchìnì, dìced
  • 2 1/2 cups corn kernels (fresh or frozen)
  • 1 cup half and half or heavy cream
  • fresh parsley, for garnìsh
FRESH CORN ZUCCHINI CHOWDER
FRESH CORN ZUCCHINI CHOWDER


DìRECTìONS:
  1. ìn a large dutch oven, heat the butter over medìum hìgh heat. Add the onìons, carrots, and celery and cook for 4-5 mìnutes or untìl the vegetables soften. Add the garlìc, jalapenos, and potatoes and cook for 3-4 mìnutes, stìrrìng so the veggìes don’t stìck to the pot.
  2. ....
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You can get the complete recipes here!!!

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