Friday, August 14, 2015

Summer Corn Chowder

We are most definitely known for our sweet corn here in Iowa. I always like to take advantage of the short lived season by finding a good source and stashing some bags away in our freezer. It's a comforting treat to enjoy in the dead of winter, a little taste of summer.

I created this soup a couple weeks ago for dinner one night. Even though it's summer and generally hot, soup is still a great way for us to incorporate those garden fresh veggies. Everyone in the family ate this right up, which I declare a major success.

My non-squash loving children didn't even notice the zucchini in there because it was pureed. So of course they'll gladly eat up the corn and potatoes.  I did tell them about the zucchini being in there, while I think it's fine to sneak extra veggies into meals, I always want them to be aware of what they're eating. I don't think they minded though, especially since the small bit of leftovers were quickly gone the next day!

Summer Corn Chowder

1 tbsp olive oil
1 zucchini, diced
1 bell pepper, any color, diced
1 pound baby potatoes, quartered
2 ears corn, kernels removed from cob
salt and black pepper, to taste
4 cups chicken broth
1/4 cup heavy cream

In a stock pot, heat olive oil over medium heat. Add in zucchini and pepper. Let cook for about 10 minutes, until veggies are tender.

Remove from heat and combine cooked veggies with broth in a blender and puree. Return back to pot. Add in potatoes, bring to a boil and let potatoes cook for about 15 minutes, until tender. Then add in corn kernels and cream. Season with salt and pepper. Continue to cook just until corn is heated, about 3 minutes.

Remove from heat. Serve with fresh bread or sandwiches.  Serves 4-5

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