Corn-Zucchini Chowder


Chock full of veggies with a little bit of richness from the butter and half and half.  You could use coconut oil and milk for a vegan version.

Shuck 3 ears of corn and cut the kernels off the cobs.

Cut the shucked cobs in half and drop into a pot with 4 C. of water.  Bring to a boil and simmer.

Chop 1 large onion.  Dice 2 carrots.  Mince 2 cloves of garlic.  Dice 1 zucchini.

Wash 1 lb. of potatoes, then dice them.

Dice 1 tomato.

Saute the onion in a heavy-bottomed pot with 2 T. butter until soft.  Add the carrots and continue cooking over medium heat for 5 minutes.  Add the tomato and cook another 5 minutes.  Add the garlic, stir for a minute, and then add the water (removing the cobs first).

Bring the water to a boil and add the potatoes and 1 bay leaf.  Simmer until the potatoes are half-cooked.  Add the corn and zucchini, season with salt and pepper.

Simmer the soup for 8-10 minutes.  Remove the bay leaf.  Using a slotted spoon, remove half the vegetables and puree in a blender with a little broth.  Return to the pot.

Add 1 C. half and half, and simmer until just heated through.  Season with more salt and pepper.

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