Corn, Red Pepper & Zucchini Chowder
Source of Recipe
The Daily Soup Cookbook
List of Ingredients
- 8 ears fresh corn, kernals sliced from cob and cobs reserved, about 4 cups
- 8 cups Basic Vegetable Stock (see recipe in soup section)
- 2 Tbsp unsalted butter
- 1 large spanish onion, chopped
- 2 celery stalks, chopped
- 2 leeks, rinsed well and chopped
- 2 red bell peppers, seeded and chopped
- 2 tsp dried thyme leaves
- 2 bay leaves
- 2 tsp kosher salt
- 1/4 tsp cayenne
- 6 medium idaho potatoes, peeled, halved lengthwise, and cut into 1-inch cubes
- 1 zucchini, halved lengthwise and sliced
- 1/2 cup heavy cream
- 1 tsp minced fresh garlic
- 1 bunch fresh chives, sliced into 3/4-inch strips
Instructions
- Combine the corn cobs and stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with slotted spoon and discard. Reserve 6 cups of the stock and set aside.
- Melt the butter in a large stockpot over medium heat. Add the onion, celery, leeks, and red pepper and sweat for 4 minutes, until tender.
- Add the thyme, bay leaves, salt and cayenne and stir to coat the vegetables.
- Add the corn, potatoes, and reserved stock and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 30 minutes.
- Add the zucchini and simmer for 5 minutes.
- Stir in the cream.
- Remove the bay leaves and puree about one quarter of the chowder in a blender or food processor until smooth.
- Return the puree to the pot and mix well.
- Remove from the heat and stir in fresh garlic.
- To serve, ladle the chowder into bowls and top with sliced chives.
Final Comments
Makes 12 cups
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