Corn and zucchini chowder
Corn and zucchini chowder recipe in the zucchini category
Recipe ingredients:
- 1/4 pound diced bacon
- 1 diced yellow onion
- 1 cup tomatoes, seeded and diced
- 1 teaspoon fresh thyme
- 1 pound zucchini, 1/2 inch cubes
- 2 cups corn kernels
- 1/2 cup uncooked rice
- 6 cups vegetable stock
- 1 cup milk
- Salt and pepper to taste
Recipe method:
- In a large stock pot, cook the bacon until crisp.
- Remove the bacon and drain on paper towels.
- In the same pot, add the onion and saute until soft.
- Stir in the tomatoes, thyme, zucchini and corn kernels.
- Cook 2 minutes and then add the rice. Stir to combine.
- Pour in the vegetable stock and bring the soup to a boil.
- Simmer for 10 minutes to blend flavors.
- Remove 1 cup of the soup and place in a blender.
- Add the milk to the blender and puree until smooth.
- Add the puree back into the soup pot and stir to combine.
- Stir in the bacon and serve hot.
Tags: corn, chowder, recipe, zucchini, recipes, cooking