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Corn and Zucchini Chowder
Recipe By : Daniel Chong-Jiménez
Serves : 4
Amount Measure Ingredient -- Preparation Method
3 cups chicken broth
1 cup heavy cream
2 each ear native corn
1 cup small-diced zucchini
1/2 cup small-diced waxy potato (Yukon Gold)
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup fine chopped maple-smoked bacon
1 each sprig of thyme
1 tablespoon olive oil
salt and pepper
1. Shuck the corn, save the cob.
2. Heat a thick-bottomed sauce pot to medium-high heat.
3. Add the oil, corn kernels, zucchini, potato, onion, celery and bacon.
4. Cook until the vegetables are translucent.
5. Add the chicken broth, thyme and corn cob and bring to a simmer.
6. Simmer uncovered for 30 minutes.
7. Add the cream and bring to a simmer.
8. Simmer for another 30 minutes.
9. Remove and discard the cobs.
10. Season to taste and serve.
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Comment: This tasty soup will taste better the next day, once the flavors have been allowed to set.