Note from me: I had this blog post all ready to go to post on Monday morning, and then woke up to the tragic news of the Las Vegas massacre. It’s senseless, it’s infuriating, and it’s devastating. Out of respect for the victims, their families, and a grieving country, I decided not to post anything for a few days. However, as I stood in my kitchen last night chopping vegetables for dinner, I felt a wave of calm come over me. It was a moment of peace in this tragic time, and my anger for just that short period of time subsided. Cooking has that effect on me and since I know it does for others as well, I decided that the time is now for me to post this. It’s a beautiful and comforting dish and right now we need all the beauty and comfort we can get. So I hope that you enjoy.
One last thing. Please spend as many minutes doing something to address this problem as you are praying and sending your thoughts. It’s not enough. More needs to be done. Call your senators, donate, volunteer, protest, sign petitions. Let’s make this right.
There is finally a crisp in the air. Fall is here people! In my house, this means it’s time to dust off my dutch oven and break out the recipes for heartier dishes that feel like a hug. Don’t get me wrong, I love summer food but those dishes feel more like a high five and sometimes a girl needs a hug.
However, it’s good to take this slow. Just like our wardrobes, we are in a transition phase. That’s why this recipe that my bestie Lizzie sent a while back is perfect for right now. It’s hearty but light at the same time and features beautiful vegetables we can still enjoy. And if there’s anyone I can trust for a good recipe recommendation, it’s Lizzie.
Lizzie is my touchstone in pretty much all aspects of my life – cooking is no exception. She is as enthusiastic about it as I am, and damn good at it. She is an amazing host because she always has something brewing and she never backs down from a culinary challenge. Whether it be making her two-year-old’s birthday cake a truck masterpiece beyond his wildest dreams or casually whipping up a beautiful surf n’ turf dinner for her friends, she just goes for it in the kitchen and I love her for it.
I made this dish last night and admittedly was licking the bowl at the end. (I was home alone and Giada promised to reserve all judgment). Would definitely recommend for a small or large group of people, it’s really filling and great to bring for lunch the next day too! Just add a little more half n half if its gets too thick. And by the way, her pureeing trick is sheer brilliance. Do it! Enjoy.
Summer Fresh Corn and Zucchini Chowder by Little Broken
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion, about ½ large onion
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled + chopped (1/2 cup)
- 2 garlic cloves, minced
- ½ tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
- 4 cups water
- 1 bay leaf
- 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn) – YOU CAN USE FROZEN TOO
- 1 medium zucchini, diced into ½-inch cubes, (1½ cups)
- 1 cup half and half
- salt and fresh ground black pepper
- chopped fresh parsley (optional)
- cayenne pepper (optional)
- In a large pot or dutch oven, melt butter over medium heat.
- Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
- Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
- Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional. (I didn’t do this as you can tell from the picture).
Makes 6-8 servings, easy to just cut in half if you want to!