Happy Wednesday, my friends!
I feel like I’m just getting back into the swing of real life as a student/employee/{sorta} adult–trying to pick up the pace from wine tastings and 4-course meals served to me every night. But luckily I have a nice transition period with only work before the avalanche of Fall responsibilities comes tumbling on me.
In the mean time, I’ll be cooking up a storm, especially focusing on those quick, never-fail dinners (plus freezer-friendly baked goods–I need to stock up!) that will get me through the days when my to-do list never ends.
Exhibit A: Light and Creamy Corn Chowder.
It’s sweet and savory, smooth and creamy and filling and just all kinds of yummy.
But there’s NO cream, butter, flour, nor sacrifices. We’re just taking advantage of the season’s superstars, and it turns out that the most satisfying and comforting chowder is simpler, healthier, and easier than you ever imagined. Crazy how good food works, I know.
Plus, can anyone say LEFTOVERS?!? Even though leftover night isn’t always my favorite because I don’t get to cook, I’ll admit sometimes it’s a necessity. So I’m thrilled that corn season runs into the fall, because this creamy corn chowder will make the perfect staple for my extra-busy weeknights that are on the horizon. And the leftovers for the super-uber-busy ones.
It starts with bacon (whatever kind makes you smile). Then onion, carrot, golden potatoes, garlic, and thyme are sautéed in the delicious remnants. Broth and corn join the party to simmer about 30 minutes…
And the big secret to the light and creamy texture (without cream, butter, or flour):
- Use starchy veggies (i.e. corn and potatoes).
- Add some milk.
- Blend some of it up.
BAM. Golden velvety smoothness achieved. This just goes back into the pot along with some good ole’ zucchini. Let that simmer a couple minutes, then it’s ready to be served!
So simple, right?
Top it off with that bacon, chopped chives, and Parmesan, if desired. On the side, I went for a basil pesto and smoked mozzarella quesadilla (pesto recipe); all the summery flavor was just magical! Another great pairing is cornbread (like this Whole Grain Skillet Cornbread), and please oh please open up the wedges, stuff them with cheddar, and toast them in the oven until they’re crisp and melty.
Light and Creamy Summer Corn Chowder
Notes
*You may need more salt if using unsalted broth, or less if using salted broth.
Ingredients
- 3 slices bacon (I use turkey bacon)
- 1-2 Tbsp white wine or additional chicken broth
- 1/2 cup sliced yellow onion
- 1 large carrot, peeled and chopped
- 260g golden baby potatoes, roughly chopped (~1.5 cups)
- 3-4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 3 cups chicken broth
- 1+1/3 cups fresh corn kernels
- 1/2 tsp sea salt, or to taste*
- ground black pepper, to taste
- 1/2 - 1 zucchini, cubed
- 3/4 cup milk or half & half
- chopped fresh chives and/or grated Parmesan, for serving
Instructions
- Cook bacon in a large saucepan over medium heat on each side until crisp. Remove and set aside. Drain excess grease if needed.
- While the pan is still hot, add 1-2 Tbsp broth or wine, onion, and carrot, while stirring to scrape up browned bits from the pan; cook ~2 minutes. Then stir in potatoes, garlic, and thyme; sauté a couple minutes longer.
- Stir in broth, corn kernels, and salt/pepper to taste. Bring to a gentle boil, cover, reduce heat, and simmer about 35 minutes, or until potatoes are tender.
- While the soup is cooking, tear bacon into bite-sized pieces and prepare other toppings.
- Remove soup from heat. Transfer 1/2 to 2/3 to a blender. Purée until smooth, then return to the pot.
- Bring soup back to a simmer/light boil, and add raw chopped zucchini. Cover and cook about 7 minutes, or until zucchini is tender. Remove from heat.
- Stir in milk/half & half.
- Divide into bowls and top with torn bacon, chopped chives, and/or grated cheese.
- Enjoy!
Nutrition facts assume 1% milk and turkey bacon, and do not include cheese.
Can’t wait to try! Looks delicious!