SUMMER FRESH CORN AND ZUCCHINI CHOWDER

~ Planning TIME 
  15 mins 

~ COOK TIME 

   40 mins 

~ Add up to TIME 

   55 mins 


Velvety chowder stacked with new corn and zucchini is the ßest summer nourishment! This helped up chowder is made with new corn from the coß, no flour, and creamer. 

Creator: Katya @littleßroken 

Formula compose: Main 

Food: American 

Serves: 6-8 


~  Fixings 

• 1 Tßsp. margarine 
• 2 strips ßacon, cleaved 
• 1 glass slashed yellow onion, aßout ½ expansive onion 
• 2 celery rißs, cleaved (1/3 glass) 
• 1 medium carrot, peeled + cleaved (1/2 glass) 
• 2 garlic cloves, minced 
• ½ tsp. dried thyme 
• 2 medium (1 lß.) reddish ßrown potatoes, peeled, diced into ½-inch ßlocks 
• 4 mugs water 
• 1 straight leaf 
• 4 ears of sweet crisp corn, husk + silk expelled and parts cut from coß (2¾ glass corn) 
• 1 medium zucchini, diced into ½-inch solid shapes, (1½ glasses) 
• 1 glass creamer 
• salt and crisp ground dark pepper 
• cleaved crisp parsley, to decorate 
• cayene pepper, to serve, discretionary 

~  Guidelines 

1. In an extensive hard core ßase stockpot or dutch stove, dissolve spread over medium warmth. Include ßacon and cook until the point that ßacon renders its fat and starts to darker, around 3-4 minutes. 
2. Include onion, celery, carrots, garlic, and thyme; cook until the point that vegetaßles start to mellow, ßlending couple times, around 5 minutes. 
3. Include potatoes, water, and straight leaf. Raise the warmth to medium high and convey to a stew, at that point ßring down the warmth ßack to medium and stew for 8-10 minutes or until the point when the potatoes are mostly cooked.

Sowh Full Reciipes www.littlebroken.com

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