Zucchini and Corn Chowder

It’s another gray and cloudy day here. So I decided to make  some zucchini and corn chowder to warm up my belly. I also needed something to blog this week, so two birds, one stone kind of deal. For my vegetarian friends out there, substitute vegetable broth and omit the bacon pieces.

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 russet potatoes, peeled and diced
• 3 cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup milk
• 1 bay leaf
• 3 zucchini, chopped
• 2 cups corn kernels
• Kosher salt and fresh ground pepper to taste
• Parmesan cheese, freshly grated for garnish
• Fresh parsley leaves, for garnish

DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until crisp. About 6-8 minutes. Transfer to paper towel lined plate. Set aside.
2. Melt butter in the same stockpot and add onion, carrots, celery, potatoes and garlic. Cook until tender about 3-4 minutes.
3. Stir in dried thyme, basil, and rosemary cook until fragrant about 1 minute.
4. Whisk in flour until lightly browned. About 1 minute.
5. Add in chicken stock, milk bay leaf, zucchini and corn.
6. Cook stirring constantly, until slightly thickened, about 4-5 minutes.
7. Bring to a boil, then reduce heat to low and bring to a simmer.
8. Simmer for about 7-8 minutes or until zucchini is tender.
9. Remove the bay leaf. If the chowder is too thick for your liking, add a little more milk to thin out.
10. Season with salt and pepper to taste and garnish with bacon pieces, grated Parmesan cheese and parsley leaves.

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