In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Baby Potato, Corn, and Zucchini Chowder

The summer is racing by! But that’s okay – this is when we get to the really good part.

Veg, veg, veg, and more veg.

We received our first zucchini in the CSA this week, and some very teeny baby potatoes too. With those two ingredients in hand, I started daydreaming about fresh corn too. But sweet corn is still just around the corner here in Vermont. (Also, notice how bratty I am? Sheesh. Be happy with what you have, Launie!)

However, I have loads of frozen corn in the freezer – and a new favorite trick.

I roast it with tons of sea salt and lemon pepper. And it tastes like August.

A soup might seem to be an odd choice for all of those wonderfully fresh ingredients, but I was fighting off the dreaded summer cold.

So, the soup has a healthy dash of spice too.

Sadly, it didn’t stop my cold in its tracks. But it didn’t hurt.

Mmm. Dill, spice, baby potatoes, zucchini and corn.

What more can a woman want in July?

Baby Potato, Corn, and Zucchini Chowder

 

Serves 4.

Ingredients:

1½ cups frozen corn

2 tablespoons olive oil, divided

1½ teaspoons ground sea salt

1 teaspoon lemon pepper

1 large red onion, diced

1 large carrot, diced

1 large celery stalk, diced

1 medium zucchini, diced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 cups chicken or vegetable broth

1 cup very small baby potatoes, or 1 large red potato cut into 1-inch cubes

1 bay leaf

1 tablespoon fresh dill

½ teaspoon crushed red pepper flakes

2 cooked strips bacon, crumbled

Instructions:

Preheat oven to 400 degrees.

Place frozen corn on a large, rimmed sheet pan. Add 1 tablespoon olive oil to the pan, along with sea salt and lemon pepper. Stir well.

Roast corn for 10 minutes, or until lightly caramelized. Remove from oven and reserve.

Heat remaining olive oil in a medium saucepan over medium heat.

Add onion, carrot, celery and zucchini to the saucepan, and season with kosher salt and black pepper. Sauté for 5-7 minutes, or until vegetables are softened.

Pour in the broth, and bring to a light simmer. Add the potatoes and bay leaf. Cover and reduce heat to medium-low. Simmer until potatoes are softened, about 20 minutes.

Remove bay leaf, and stir in fresh dill, red pepper flakes and roasted corn.

Ladle half the soup into a blender. Cover with a clean kitchen towel.  Process on low, and gradually increase speed to high. Process until smooth.

Gently pour processed soup back into the pot.

Divide soup into four bowls, and garnish with bacon.

(Photos by Launie Kettler)

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