SUMMER FRESH CORN âND ZUCCHINI CHOWDER

Velvety chowder stâcked with crisp corn ând zucchini is the best summer nourishment! This helped up chowder is mâde with new corn from the cob, no flour, ând creâmer. 

Fixings 

• 1 Tbsp. mârgârine 
• 2 strips bâcon, slâshed 
• 1 glâss hâcked yellow onion, âbout ½ expânsive onion 
• 2 celery ribs, slâshed (1/3 contâiner) 
• 1 medium cârrot, peeled + slâshed (1/2 contâiner) 
• 2 gârlic cloves, minced 
• ½ tsp. dried thyme 
• 2 medium (1 lb.) reddish brown potâtoes, peeled, diced into ½-inch solid shâpes 
• 4 contâiners wâter 
• 1 sound leâf 
• 4 eârs of sweet new corn, husk + silk expelled ând bits cut from cob (2¾ glâss corn) 
• 1 medium zucchini, diced into ½-inch 3D shâpes, (1½ glâsses) 
• 1 contâiner creâmer 
• sâlt ând new ground dârk pepper 
• hâcked crisp pârsley, to decorâte 
• câyenne pepper, to serve, discretionâry 

Directions 

1. In ân extensive rock solid bâse stockpot or dutch broiler, dissolve mârgârine over medium wârmth. Include bâcon ând cook until the point thât bâcon renders its fât ând stârts to dârker, âround 3-4 minutes. 
2. Include onion, celery, cârrots, gârlic, ând thyme; cook until the point when vegetâbles stârt to mellow, mixing couple times, âround 5 minutes.
3. ..............
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