Wow, what a week it has been and its only Tuesday. I feel like the days go by so quickly and before you know it, it becomes mid-week. Crazy!! Any who, this past week of meal planning I used some old recipes and tried out a new recipe from another blogger. Let me tell you, truly amazing. I pinned it to my pinterest page: https://www.pinterest.com/mealprepmomma/ under my “Garden Eats” tab. My garden has been blooming all week; tons of tomatoes, onions, my bell peppers are almost ready, and zucchini! Hence the making of this soup, Zucchini and Corn Chowder.
I wanted to find something to utilize all the things growing in my garden. Katya has a great soup recipe that I followed almost to the tee but used a few different ingredients and steps along the way. Zucchini and Corn Chowder is so easy to make and makes about 8 mason jar servings!
- 2 Tbsp. butter (changed)
- 1/4 cup precooked and diced bacon (changed)
- 1 cup chopped yellow onion, about ½ large onion
- 2 celery ribs, chopped (1/3 cup)
- 1/2 package baby carrots (changed)
- 2 garlic cloves, minced
- 2 medium (1 lb.) russet potatoes, diced into ½-inch cubes (changed)
- 4 cups water
- 1 bay leaf
- 1 bag frozen corn (changed)
- 2 medium zucchini, diced into ½-inch cubes (changed)
- 1 cup half and half
- salt and fresh ground black pepper
- Paprika, to serve, optional (changed)
The only reason I changed the recipe is because these items I already had laying around my house. You can stick to her recipe and I am sure it will be just as yummy.
Steps I used (original recipe attached)
- In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon, onion, celery, carrots, garlic; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Add potatoes, water, 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 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 half and half and cook just until heated through. Taste for salt and pepper.
- Serve with a sprinkle of paprika, optional