Market Corn Chowder with Summer Savory
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As much as we wish summer could stretch on forever, we know all good things have to end. We’re keeping this easy market corn chowder recipe—from Anca Toderic and Christine Lucaciu’s The Huckle & Goose Cookbook—in our back pocket so we can enjoy our favorite seasonal produce until the very last drop.
“We’re firm believers that there’s no such thing as ‘soup season,’” Toderic writes. “Soup’s always on. Even in the late-August heat, we could all use a little warming soul food—when summer’s got a month left and the school bus comes around again.”
And about that summer savory: If you’ve never tried the herb before, it’s peppery, aromatic and similar in flavor to rosemary and thyme, though it’s actually in the mint family. And while it flourishes in—you guessed it—late summer, you can substitute fresh thyme if you can’t find it.
This, friends, is what we like to call “summer in a bowl.”
From the book The Huckle & Goose Cookbook. Copyright © 2019 by Anca Toderic and Christine Lucaciu. Published on May 28, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Ingredients
4 slices bacon, diced
2 stalks celery, finely chopped
1 large yellow onion, diced
1 small red bell pepper, seeded and diced
6 garlic gloves, minced
2 teaspoons paprika
3 sprigs fresh summer savory, leaves only (or fresh thyme)
4 cups low-sodium chicken stock
2 medium red potatoes, skin on, diced
1½ cups fresh corn kernels (from 3 ears of corn)
Kosher salt and freshly ground black pepper
1 small to medium zucchini, diced
½ cup heavy cream
Directions
1. In a Dutch oven or a medium soup pot, cook the bacon over low heat to slowly render the fat, 7 to 10 minutes, stirring occasionally. Remove the bacon bits with a slotted spoon once they’re browned and crispy, and transfer to a paper towel–lined plate.
2. Add the celery, onion and bell pepper to the pot and raise the heat to medium. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, paprika and summer savory leaves (or thyme leaves). Cook until fragrant, about 1 minute, and then pour in the chicken stock.
4. Add the potatoes and corn. Give everything a good stir and season with 1 teaspoon salt and a few cracks of pepper. Cover and simmer for 10 minutes.
5. Remove the lid and add the zucchini. Continue simmering until the potatoes are fully cooked and the zucchini is tender but not mushy, 3 to 5 minutes.
6. Pour in the heavy cream and season to taste. Ladle into bowls and top with the bacon bits.
335 calories
17g fat
37g carbs
11g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.