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Cardamom Yogurt with Roasted Peaches
Summer Corn & Zucchini Chowder
| By : |
This hearty chowder draws on two of summertime’s favorite garden harvests. If you like, substitute yellow straight-neck or green-striped Costata Romanesco squash for the zucchini.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tablespoon olive oil
- 2 Zucchini thinly sliced
- 2 green onions thinly sliced
- 1 teaspoon fresh thyme leaves
- kosher salt
- black pepper freshly ground
- 1/2 pound sliced bacon diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 ears ears corn kernels reserved, cobs reserved
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 1/2 cups Water
- 4 red potatoes cut into
1/2 inch dice - 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon cayenne pepper
- 3 tablespoons fresh chives minced
Ingredients
|
Instructions
- Select Sauté on the Instant Pot and warm the oil. Add the zucchini, green onions, and thyme and cook, stirring occasionally, until the zucchini are tender, about 5 minutes.
- Season with salt and pepper. Transfer the zucchini to a bowl.
- Switch to Sauté More, add the bacon, and cook, stirring occasionally, until crisp, about 5
- minutes. Transfer the bacon to a plate. Spoon out all but
1 tablespoon of the fat from the pot and discard. - Add the onion to the pot and cook, stirring often, until tender, about 3 minutes.
- Add the garlic and cook, stirring, for 30 seconds. Add the corncobs, bay, thyme, and water.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
- Turn the valve to Venting to manually release the steam, then carefully remove the lid. Discard the corncobs.
- Add the potatoes, corn kernels, and half of the bacon and season with salt and pepper.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 4 minutes at high pressure.
- Turn the valve to Venting to manually release the steam, then carefully remove the lid. Press
- the Keep Warm/Cancel button to reset the program, then select Sauté, stir in the cream, milk, cayenne, and zucchini, and heat until hot.
- Ladle into individual bowls, garnish with the chives and remaining bacon, season with salt and pepper, and serve.
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I made too many changes to this recipe to fairly review, but my results were fantastic. I swapped yellow onions out for leeks, added a diced jalapeno along with the garlic, omitted cayanne pepper, added a teaspoon of chicken bouillon, and used a can of full fat coconut milk instead of dairy milk and cream.
I’ve made this twice exactly according to the recipe and it’s delicious! Make sure not to overcook the zucchini; crispy bacon is a great complement to the zucchini, potatoes, and corn. The quarter teaspoon of cayenne gives just enough of a kick.