Zucchini Corn Chowder
Servings: 10
Ingredients
- 2 tbsp bacon grease or butter to cook in or olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 1 large celery stalk diced
- 3 cloves of garlic minced
- 1/2 tsp dried thyme
- 1/4 - 1/2 tsp smoked paprika
- 1/4 - 1/2 tsp red pepper flakes
- 1 medium/large russet potato 1/2 inch cube. I don't peel them but you can.
- 5 cups bone broth or meat stock
- 3 cups frozen organic corn or fresh corn
- 1 medium/large zucchini 1/2 inch cube. I scoop some of the seeded flesh out, but you don't have to.
- 1 1/2 cups full fat coconut milk or milk/cream
- sea salt and pepper to taste
Instructions
- Melt the bacon grease in a large soup pot over medium high heat. Add the onion, carrot, and celery with a pinch of sea salt, and stir to combine. Cook this over medium high heat for 5-7 minutes until the veggies are soft and caramlizing.
- Add the garlic, thyme, smoked paprika, and red pepper flakes, stir to combine, and cook for 1 minute.
- Add the potatoes and broth and bring to a simmer until the potatoes are about halfway cooked, about 3-4 minutes.
- Add the zucchini and corn, and cook until the zucchini is soft, about 5-8 minutes.
- Turn the heat off, and scoop 2 cups of the soup to a separate bowl or blender. Use an immersion blender in a bowl or a regular blender to puree this 2 cups of soup completely. Return the puree to the soup pot and stir.
- Stir in the coconut milk, and season the soup with salt and pepper to your taste.