Corn and Zucchini Chowder

The Soup Night Swap at the Historic Walker House was one for the books. While everything was delicious, one soup inspired me with its simplicity and flavor. It was Jeanne’s corn and zucchini chowder. I was standing at the Le Cornue stove deciding what to eat first, and Jeanne quietly ushered me to her crockpot on the kitchen counter and suggested that I try her contribution. I was glad I did. So light, simple and fresh.

This version has hominy for a heartier soup.  Jeanne’s was just corn & zucchini.  Toss in any veggie that sounds good to you!

• 1 Tbsp butter
• 1 carrot, diced
• 1 celery, diced
• 1/2 onion, diced
• 1 yellow pepper, seeds removed, minced
• 1 tsp each, salt & pepper
• 2 cloves garlic, minced
• 2 ears of corn, kernels removed with a shark knife
• 2 zucchini or Mexican squash
• 1 can hominy, drained and rinsed
• 2 Tbsp fresh oregano, minced
• 1 Tbsp fresh thyme, minced
• 4 c chicken stock (or veggie stock if making vegetarian)
• 1 c half & half
• 1 Tbsp butter
• 1 lime, zested & juiced

In a medium pot, add 1 Tbsp butter, onion, carrots, celery, yellow pepper, salt & pepper and cook covered over medium low heat, stirring occasionally, until onions are translucent, but not brown (about 5 minutes).  Add in the garlic and cook for an additional 2 minutes.  Add in the corn, squash, hominy, oregano, thyme, and stock and bring to a boil, then reduce the heat to low.  Cook for 5-10 minutes until the veggies soften.   When ready to serve, add in the half & half and 1 Tbsp butter, and allow the butter to melt while stirring.  Then add lime zest and juice and serve immediately.

Serves 4 as a meal, 6 as a starter.