FRESH CORN ZUCCHINI CHOWDER #cauliflower #mushroom #vegan #vegetarian #easy

FRESH CORN ZUCCHINI CHOWDER #cauliflower #mushroom #vegan #vegetarian #easy

A straightforward corn zucchini chowder with huge amounts of diced potatoes, carrots, onions, garlic, and celery. I'm kicking it up a couple of scores with diced jalapeños as well! This late spring chowder is bomb.

What's more, we should likewise discuss the potatoes, onions, celery, and carrots, garlic, and jalapeños — yes JALAPEÑOS that go into this chowder. We rarely do exhausting, flat, or dull nourishment around here. What you're getting in this one bowl is veggies like crazy. with huge amounts of potatoes, crisp bits of corn. Its truly, amazingly great.

Be that as it may, before I get to the formula, did you have a good end of the week? Did you do anything extraordinary? Us? In the event that you tail me on snapchat (username: littlespicejar), you realize that we burned through a large portion of Saturday and a piece of Sunday painting/re-trying our powder room/half restroom. I generally discover it so odd to consider it a powder room. What the what? In any case we painted it a wonderful shade of quieting, ocean frothy green, which I know most likely sounds awful however gosh! It's alllllll over Pinterest and it makes any room in the house come in a split second alive.

FRESH CORN ZUCCHINI CHOWDER #cauliflower #mushroom #vegan #vegetarian #easy

Also try our recipe : SALT AND PEPPER ZUCCHINI CHIPS #cauliflower #vegetarian #zucchini #vegan #pepper

INGREDIENTS:

  • 3 tablespoons butter
  • 1 1/4 cup yellow onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 4 teaspoons garlic, minced
  • 1 jalapeńo, diced (remove seeds/ribs before to control spice)
  • 3/4 lb. yukon gold potatoes, diced
  • 4 cups low sodium vegetable or chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 large zucchini, diced
  • 2 1/2 cups corn kernels (fresh or frozen)
  • 1 cup half and half or heavy cream
  • fresh parsley, for garnish

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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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