There’s nothing that says the end of summer more than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble, then there’s nothing left but a few lonely ears in the bottom of the huge boxes that stand in so many produce departments. That’s when I think of my End of Summer Corn Chowder.
- olive oil spray
- 3 slices bacon
- 1 cup yellow onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celerv, diced
- 2 cloves garlic, finely minced
- 2 medium russet potatoes, diced
- 2 sprigs thvme
- 2 bay leaves
- 1 quart (4 cups) low – sodium vegetable broth
- 4 ears sweet corn, kernels cut off the cob
- 1 zucchini, chopped
- 1 cup half & half
- 2. teaspoons kosher salt more or less to taste
- black pepper, freshly ground, to taste
- parsley, minced for garnish
- cayenne pepper, or paprika, for garnish
- Lightly spray the bottom of a dutch oven with olive oil. Add the bacon and cook on medium- low until crispy. Remove, drain on paper towel and coarsely chop. Set off to the side.
- Drain all but a few teaspoons of bacon fat, add the onions, celery and carrots with a pinch of salt. Stir, cover and cook until tender. About 5 minutes.
- Add potatoes, thyme, bay leaves and the broth. Stir, cover and bring to a low boil. Cook until the potatoes are JUST tender.
- Add in the zucchini and corn, continue to simmer for 8 to 10 minutes or until the zucchini is fork tender.
- Remove the bay leaf and thyme sprigs.
- Place two full ladels of the soup into a blender or food processor. Pulse until smooth.
- Add this back to the soup pot along with half and half, heat throughlv.
- Stir in bacon and season with kosher salt and black pepper to taste.
- Ladle soup into bowls and garnish with parsley, fresh thyme and few sprinkles cayenne pepper or paprika(optional).