Hey there– OK, I’m ready– to have a new start after Christmas. Tree down- check! Decorations boxed up- check check! Fudge all eaten– double check! House in order again- mostly checkity check (close enough)!
Here’s a flavorful bowl of soup– warm and filling. If you want to be a bit more healthy, change out the bacon for olive oil (we just had a bit of bacon leftover in the freezer, calling to be used!). With a big chunk of study bread, just right for a winter’s evening.
ZUCCHINI CORN CHOWDER
1 tab. butter
4 strips of bacon, cut to small bits (or substitute 3 tab. olive oil)
1 small yellow onion, chopped fine
2 carrots, but to small bits
2 cloves garlic, minced
4 cups water
1 bay leaf
1/2 tsp. dried basil
2 cups corn (fresh, frozen or canned)
2 smallish zucchini, cut to small pieces
1 cup half & half or whole milk
salt & freshly ground pepper
garnish: chopped parsley or grated cheddar
In a soup pot, cook the butter and bacon until the bacon starts to crisp. Remove the bacon from the pot and set aside, leaving the fat/butter in the pot.
Add in the cut onion and carrots and cook until they are tender (about 5 minutes), stirring now & then. Add in the garlic and cook 1 minute more.
Pour in the water along with the bay leaf and dried basil and simmer for about 5 minutes. Add the corn and zucchini and simmer 5 minutes more until the zucchini is tender.
Take 2 cups of the mixture out of the pot to a blender (or with a stick blender) and puree it to thicken the soup. Add the puree and half & half to the pot. Season with salt & pepper to taste. Add the bacon back into the pot.
Bring it back to a simmer jut to heat it all through and serve with a sprinkle of grated cheddar or chopped parsley (or both!).