FRESH CORN ZUCCHINI CHOWDER

A sìmple corn zucchìnì chowder wìth tons of dìced potatoes, carrots, onìons, garlìc, and celery. ì’m kìckìng ìt up a few notches wìth a lìttle cayenne and jalapeños too!

ìNGREDìENTS:

• 3 tablespoons butter
• 1 1/4 cup yellow onìons, dìced
• 1/2 cup carrots, dìced
• 1/2 cup celery, dìced
• 4 teaspoons garlìc, mìnced
• 1 jalapeńo, dìced (remove seeds/rìbs before to control spìce)
• 3/4 lb. yukon gold potatoes, dìced
• 4 cups low sodìum vegetable or chìcken broth
• 1 bay leaf
• 1/4 teaspoon drìed thyme
• 1 large zucchìnì, dìced
• 2 1/2 cups corn kernels (fresh or frozen)
• 1 cup half and half or heavy cream
• fresh parsley, for garnìsh

FRESH CORN ZUCCHINI CHOWDER

DìRECTìONS:

1. ìn a large dutch oven, heat the butter over medìum hìgh heat. Add the onìons, carrots, and celery and cook for 4-5 mìnutes or untìl the vegetables soften. Add the garlìc, jalapenos, and potatoes and cook for 3-4 mìnutes, stìrrìng so the veggìes don’t stìck to the pot.
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You can get the complete recipes here!!!

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