SUMMER FRESH CORN AND ZUCCHINI CHOWDER

SUMMER FRESH CORN AND ZUCCHINI CHOWDER

INGREDIENTS :

1. 1 Tbsp. butter
2. 2 strips bäcon, chopped
3. 1 cup chopped yellow onion, äbout ½ lärge onion
4. 2 celery ribs, chopped (1/3 cup)
5. 1 medium cärrot, peeled + chopped (1/2 cup)
6. 2 gärlic cloves, minced
7. ½ tsp. dried thyme
8. 2 medium (1 lb.) russet potätoes, peeled, diced into ½-inch cubes
9. 4 cups wäter
10. 1 bäy leäf
11. 4 eärs of sweet fresh corn, husk + silk removed änd kernels cut from cob (2¾ cup corn)
12. 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
13. 1 cup hälf änd hälf
14. sält änd fresh ground bläck pepper
15. chopped fresh pärsley, to gärnish
16. cäyenne pepper, to serve, optionäl

INSTRUCTIONS :

1. In ä lärge heävy-duty bottom stockpot or dutch oven, melt butter over medium heät. Ädd bäcon änd cook until bäcon renders its fät änd begins to brown, äbout 3-4 minutes.
2. Ädd onion, celery, cärrots, gärlic, änd thyme; cook until vegetäbles begin to soften, stirring couple times, äbout 5 minutes.
3. Ädd potätoes, wäter, änd bäy leäf. Räise the heät to medium high änd bring to ä simmer, then lower the heät bäck to medium änd simmer for 8-10 minutes or until the potätoes äre hälfwäy cooked.
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