Summer Corn and Zucchini Chowder

Serves 1
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Directions

  1. 1Cook eight slices of chopped up bacon in a pan.
  2. 2Remove the bacon and set it aside.
  3. 3Add a tablespoon of butter to the same pan.
  4. 4Add celery, carrots, and onions to the pan.
  5. 5Season with Kinder's The Blend, Adobo, thyme, and red pepper flakes.
  6. 6Give that a good mix.
  7. 7Add fresh sweet corn and minced garlic.
  8. 8Stir that up really well and add in some diced potatoes.
  9. 9Now stir in four cups of chicken broth.
  10. 10Let it come to a boil, put the lid on, and let it cook for about eight minutes.
  11. 11Then you're going to add in some zucchini and some yellow squash.
  12. 12Cook it for about eight more minutes until all the veggies are tender.
  13. 13Now you're going to take an immersion blender and blend up about half of the soup.
  14. 14Now add in one cup of heavy cream.
  15. 15Then turn it to low heat and stir in one cup of freshly grated sharp cheddar cheese and one half cup of freshly grated Parmesan.
  16. 16Stir until all the cheese is melted.
  17. 17Then salt and pepper to taste if needed.
  18. 18Serve it with some toasted garlic bread.

Ingredients

  • 8 slices chopped up bacon
  • 1 tablespoon butter
  • celery
  • carrots
  • onions
  • Kinder's The Blend seasoning
  • Goya Adobo all-purpose seasoning
  • thyme
  • red pepper flakes
  • fresh sweet corn
  • minced garlic
  • diced potatoes
  • 4 cups chicken broth
  • zucchini
  • yellow squash
  • 1 cup heavy cream
  • 1 cup freshly grated sharp cheddar cheese
  • 0.5 cup freshly grated Parmesan cheese
  • salt
  • pepper
  • fresh parsley
  • shredded cheddar cheese

Equipment

panslotted spoonpaper towelscutting boardwooden spoonlidimmersion blenderladle

Tips

  • This soup is perfect for making it all year long.