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Name: Fresh Corn Zucchini Chowder
Prep time: 15 min
Total time: 40 min
Yield: 10
Cuisine: not set
Ingredients: 3 tbsp butter; 1 1/4 cup yellow onions diced; 1/2 cup carrots diced; 1/2 cup celery diced; 4 tsp garlic minced; 1 jalapeno diced; 3/4 lb yukon gold potatoes diced; 4 cup low-sodium vegetable or chicken broth; 1 bay leaf; 1/4 tsp dried thyme; 1 large zucchini diced; 2.5 cups corn kernels fresh or frozen; 1 cup half and half or heavy cream; fresh parsley for garnish

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INGREDIENTS

3 tbsp butter
1 1/4 cup yellow onions ; diced
1/2 cup carrots ; diced
1/2 cup celery ; diced
4 tsp garlic ; minced
1 jalapeno ; diced
3/4 lb yukon gold potatoes ; diced
4 cup low-sodium vegetable or chicken broth
1 bay leaf
1/4 tsp dried thyme
1 large zucchini ; diced
2.5 cups corn kernels ; fresh or frozen
1 cup half and half or heavy cream
fresh parsley ; for garnish

Servings

INSTRUCTIONS

Add the broth, bay leaf, and thyme, bring to a boil. Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked. Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through. You can check the doneness by gently piercing with the tip of a knife.

Remove the bay leaf, transfer 2 cups or more (see notes) into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium high heat, add the half and half and let come to a gentle simmer. Serve topped with fresh parsley and smoked paprika if desired.

NOTES

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Fresh Corn Zucchini Chowder

3 tbsp butter 
1 1/4 cup yellow onions diced
1/2 cup carrots diced
1/2 cup celery diced
4 tsp garlic minced
1  jalapeno diced
3/4 lb yukon gold potatoes diced
4 cup low-sodium vegetable or chicken broth 
1  bay leaf 
1/4 tsp dried thyme 
1 large zucchini diced
2.5 cups corn kernels fresh or frozen
1 cup half and half or heavy cream 
  fresh parsley for garnish

In a large dutch oven, heat the butter over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic, jalapenos, and potatoes and cook for 3-4 minutes, stirring so the veggies don’t stick to the pot.
Add the broth, bay leaf, and thyme, bring to a boil. Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked. Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through. You can check the doneness by gently piercing with the tip of a knife.
Remove the bay leaf, transfer 2 cups or more (see notes) into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium high heat, add the half and half and let come to a gentle simmer. Serve topped with fresh parsley and smoked paprika if desired.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 10 Servings

Calories: 104
Calories from Fat: 36 (35%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 9.2mg		3 %
Sodium 41.4mg		1 %
Potassium 379.9mg		10 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 13.9g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 104

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