While soup might not be the first thing that comes to mind when thinking about summertime recipes, give this one a shot. One of summer’s best gifts is the bounty of fruits and vegetables that start cropping up, including lots of zucchini and sweet corn – our favorites! Don’t get us wrong, we love summer berries and peaches just as much as (if not more than) the next person, but we want to make sure these summer veggies get their fair share of the limelight…they’re just so good! In order to highlight them and showcase their yummy flavors and textures, we decided to put a spin on a classic corn chowder – we think it’s better than the original!
Chock full of chowder staples – we start with the same base of onion, celery, and carrot (and some potatoes) – we use half-and-half to lighten things up just a bit, then we add in tons of sweet corn and zucchini as the heart of the dish. One tip to help you achieve ultimate creaminess: once you’ve mixed in the corn and zucchini and given them a little time to cook in, take two cups of chowder and blend them in your blender or food processor.
Once that’s nice and smooth, pour the mixture back into your stock pot; this makes your chowder creamy and is one of the reasons you don’t need to add in tons of heavy cream to get that smooth texture…and because you didn’t blend the whole thing, you still get the delicious pops of sweetness from the remaining corn kernels! This is the ultimate summer dinner and you definitely need to try it as soon as possible!
1 (32 oz.) carton vegetable or chicken stock
4 ears sweet corn, husked, corn kernels cut off
1 large zucchini, diced
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