Remove husks and corn silk from ears. Slice kernels from ears and reserve (about 4 cups). Reserve ears.
In a large stock pot over medium heat, combine reserved ears and vegetable broth. Bring to a boil, reduce heat, partially cover and simmer for 30 minutes. Using tongs or a slotted spoon, remove ears and discard. Reserve broth (you should have about 6 cups).
In a large stock pot over medium heat, melt butter. Add onion, celery, leeks, and red pepper and sweat until tender, about 4 minutes.
Add thyme, bay leaves, salt and cayenne pepper and stir to coat vegetables.
Add potatoes and reserved broth and bring mixture to a boil. Reduce heat, partially cover and simmer until potatoes are cooked, about 25 minutes.
Add zucchini and reserved sweet corn kernels and simmer for 5 minutes. Stir in heavy cream.
Remove bay leaves and purée about one quarter of chowder in a blender or food processor until smooth. Return purée to stock pot and mix well. Remove from heat and stir in fresh garlic. Ladle chowder into bowls and garnish with minced chives.
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (20%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 23.8mg||7 %|
|Sodium 1213.3mg||42 %|
|Potassium 691.6mg||18 %|
|Total Carbohydrate 129.6g||38 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 115.9g|
|Protein 16.6g||24 %|
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Calories per serving: 700
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