Summer Vegetable Corn Chowder
Yield: 10 servings
Time: 60 minutes
Ingredients:
- 4 medium zucchin
- 4 medium yellow summer squash
- 4 ears of corn
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 Anaheim or serrano pepper, diced
- 1 yellow onion, diced
- 1 can white beans
- 2 cups vegetable stock
- 1 - 7 oz can fire roasted diced green chiles, undrained
- 1 Tbsp chili powder
- 1/2 Tbsp ground coriander
- 1/2 Tbsp dried oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper to taste
Optional Toppings:
- fresh chopped cilantro
- pico de gallo
- sliced green onion
- salsa
- fresh diced tomatoes
- hot sauce
Directions:
- Wash the zucchini and squash, cut the ends off, then cut in half and then quarter.
- In a large dutch oven, cover the zucchini and squash with water. Bring to a boil, and then simmer for 20 minutes.
- Remove all of the zucchini and squash from the pot and put into the blender.
- Into the hot water, throw the peeled corn on the cob. Bring to a boil and cook until tender.
- Blend the zucchini, squash, and undrained can of white beans until smooth and creamy.
- Once the corn is done boiling, remove and allow to cool.
- Empty the water from the pot and begin to saute the peppers and onion over medium heat. Add water as needed and saute until the onion is translucent.
- Cut the cooked corn off of the cob and add it to the sauteed peppers and onion. Add all of the spices and stir to combine well.
- Add the blended squash and vegetable stock to the pot and stir to combine well. Add water as needed to make the soup thinner if you desire. Enjoy the soup chunky as is, or use an immersion blender like I did to lightly puree the soup.
- Enjoy with one or multiple toppings mentioned above. I served mine with tomato, cilantro, and green onion, drizzled with hot sauce.