In this easy summer chowder, the lightness of fresh zucchini and corn perfectly balances the richness of cream and bacon. All you need is a simple green salad to round out the meal.
Regan Burns Cafiso
|4 slices bacon, finely chopped||1 medium green zucchini, trimmed, quartered lengthwise, and sliced -inch thick|
|1 small yellow onion, chopped (about 1 cup)||1 medium yellow zucchini or yellow squash, trimmed, quartered lengthwise, and sliced -inch thick|
|1 tablespoon, plus 1 teaspoon all-purpose flour||3/4 cup heavy cream|
|4 cups low-sodium chicken broth||Coarse salt and freshly ground pepper|
|1 large yukon gold potato, peeled and diced||Hot sauce, such as Tabasco (optional)|
|4 ears corn, kernels removed||Sliced basil, leaves for garnish|
In a large, heavy pot over medium heat, render bacon until crisp. Pour off all but 2 tablespoons fat from pan. Add onion and cook, stirring occasionally, until it is softened, about 5 minutes. Sprinkle flour over onion and stir to combine, cook 1 minute. Stir in chicken broth and potatoes; bring to a simmer over medium-high heat. Reduce heat to medium low and simmer until potatoes are halfway cooked. Add corn and cook until both corn and potatoes are tender.
Puree 1 1/2 cups of corn mixture in a blender until smooth; stir back into pot. Add zucchini and increase heat to bring to a simmer. Cook until zucchini is just tender, about 4 minutes. Stir in cream and season with salt and pepper; simmer 2 minutes more. Add several dashes of hot sauce, if using. Serve bowls of chowder topped with some of the sliced basil.
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