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Summer Corn & Zucchini Chowder

Ingredients

  • 1 tbsp grass fed butter or ghee
  • 2 strips uncured bacon* chopped
  • 1 cup yellow onion chopped (1 medium onion
  • 2 organic celery ribs chopped
  • 1 organic carrot chopped
  • 1 tsp minced garlic
  • 1/2 tsp thyme
  • 2 medium russet potatoes peeled and diced 1/2 inch cubes
  • 2 cups organic low sodium vegetable broth
  • 2 cups filtered water
  • 1 bay leaf
  • 3 cups organic non-gmo corn or 4-5 ears of corn (cut kernels off cob )
  • 1 medium zucchini diced into 1/2 inch cubes
  • 1 cup coconut creamer* or organic half and half
  • salt and pepper

Instructions

  • In a dutch oven melt butter over medium heat then add bacon and cook until it starts to brown.
  • Add the onion, celery, garlic, carrots and thyme and saute for about 5 minutes or until veggies begin to soften.
  • Add potatoes, water, broth and bay leaf.
  • Bring to a boil and then simmer for about 10 minutes. Potatoes should be almost cooked.
  • Add the zucchini and corn and simmer for another 10 minutes or until veggies are tender.
  • Remove the bay leaf then transfer about 2 cups of chowder to a blender and puree until smooth. Add the pureed mixture back to the pot then add creamer and salt and pepper.

Notes

*For substitutions:
Bacon for 1 tsp smoked paprika
Half and half for full fat coconut milk in can
Butter for oil or ghee