Fresh Corn Zucchini Chowder

Ingredients

• 3 tablespoons butter (preferably salted)
• 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 chicken broth (low sodium, vegetable broth works too)
• 1/2 teaspoon kosher salt (plus more to taste)
• 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 (black pepper, and bacon bits, for garnish)

Instructions

1. 1

   SAUTE: 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. 2

   SIMMER: Add the broth, ½ teaspoon kosher salt, 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.

3. 3

   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.

4. 4

   BLEND: 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. Alternately, you can use an immersion blender and pulse it in the soup pot until it reaches your desired consistency.

5. 5

   SERVE: Heat the soup over medium high heat, add the half and half and let come to a gentle simmer. Taste and adjust with seasonings as desired. Serve topped with fresh parsley, black pepper bacon bits, and smoked paprika if desired.