Ingredients:
1 tbsp. butter or olive oil
2 strips bacon, chopped
1/2 large onion, chopped
2 celery ribs, chopped
1 medium carrot, peeled and chopped
4 garlic cloves, minced
2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
4 cups chicken or veggie stock
1 bay leaf
4 ears of sweet corn, husk and silk removed, and kernels cut from cob
1 medium zucchini, diced into 1/2-inch cubes
1 red bell pepper, diced into 1/2-inch cubes
1 cup heavy cream
Salt and fresh ground black pepper, to taste
Chopped fresh parsley or chives, to garnish
Directions:
- In a large heavy-duty bottom stockpot or Dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, celery, carrots, and garlic, and cook until vegetables begin to soften, stirring a few times, about five minutes.
- Add potatoes, stock, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add zucchini, pepper, and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add heavy cream and cook just until heated through. Add more salt and pepper if necessary.
- Serve garnished with fresh chopped parsley or chives. Enjoy!