If you're anything like me, you might just have one foot in summer and the other ready to step into fall. So this week I made a recipe that combines the best of both worlds. I have to admit, I completed winged it on this one, but you know what? IT WORKED. Imagine the love child of corn chowder and a vegetarian green chili. It turns out that baby -er, soup - is pretty delicious.
This easy chowder, ready in 30 minutes or less, celebrates the bright flavors of summer sweet corn, crisp zucchini, and spicy green chilis in a bowl of comfort. A lot of recipes for corn chowder call for carrots and celery, but most gardens are exploding with zucchini right about now and it seemed like a better complement to the corn. And if you know me, you know I LOVE spicy food, so I couldn't resist throwing in some fire-roasted green chilis for some heat.
Green chilis are available fresh August-September at local markets and roadside stands, and Colorado has a bit of an obsession. In fact, we have a longstanding rivalry with New Mexico for who grows the best variety. Growing up in Missouri, green chilis weren't really a thing, but here, you can find Green Chili on just about any restaurant menu.
Anyways, the peppers add depth of flavor to this soup, which is tamed a bit by a splash of half and half. (If you're vegan, you can easily leave it out.) Add a dash of cilantro, lime, and smoky paprika on top, drizzle with olive oil, and voila! You've got yourself a taste of summer and a huge serving of healthy veggies.
Serve alongside a big salad or grilled chicken or shrimp for a quick, satisfying seasonal meal. See notes for slow cooker variation. Share your pics on Facebook and Instagram and tag @healthyharvests with the hashtag #eatrealfood
Looking for more summer farm-to-table recipes? Be sure to check out this Heirloom Tomato Tart with Goat Cheese and Caramelized Onions or my Grilled Vegetables with Marinated Feta and Tabbouleh
- 3 tablespoons extra virgin olive oil
- 5 ears (approximately 3 cups) of sweet corn, cut off the cob (canned or frozen would work fine)
- 3 red potatoes, diced
- 1 zucchini, quartered and sliced
- 1 white onion, diced
- 5 roasted green chilis, peeled and diced
- 1/2 jalapeno, seeded and diced
- 2-3 cloves garlic, minced
- 4 cups chicken or vegetable stock
- splash, half and half
- salt, to taste
- Garnish: cilantro, lime, and paprika, olive oil
- Optional: shredded cheddar cheese
- In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions and cook for 4-5 minutes or until they soften. Add the garlic, jalapeno, and potatoes and cook for 3-4 minutes, stirring so the veggies don’t stick to the pot.
- Add the broth and bring to a boil. Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked. Add the zucchini, corn kernels, and green chilis, and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through.
- Transfer approximately half the mixture into a food processor and blend until silky smooth. Pour the blended mixture back into the pot, add the half and half and let come to a gentle simmer. Serve topped with fresh cilantro, smoked paprika, a squeeze of lime juice, a drizzle of extra virgin olive oil and cheddar cheese if desired.
Notes: 1. How much you blend is totally up to you. I like a smooth creamy base with lots of chunky vegetables. 2. To make in the slow cooker, add all the ingredients except the half and half. Cook on high 3-4 hours or low 6-7 hours. Blend half the mixture in the food processor. Add back to slow cooker, then add the half and half and follow remaining instructions.