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