Anticiplate

It officially feels like summer is coming to an end, and fall is sneaking up on us. It does not have to do with the temperature (it has been a solid 70 for about a week in Seattle), but there is a crispness in the air that was not there before. The sun is slowly setting faster each day, and those summer vegetables seen displayed ubiquitously in the grocery store have taken a back seat. 

Summer is also over for me as it pertains to work. I have one more weekend left until  the start of the new year. I start performing in two weeks and before you know it, Nutcracker will be upon us. 

But back to the summer chowder….

This was an excellent example of a summer soup. Zucchini, corn, leek, and potatoes complimented each other beautifully in a creamy, but light chowder. 

Prep time: 10 minutes

Cook time: 30 minutes

Serves 6

8 slices center-cut bacon

6 ears fresh corn, kernels cut from ears

2 leeks, diced (white and light green parts only)

2 zucchinis, skin peeled and chopped

2 russet potatoes, peeled and chopped

4 c. low-sodium chicken broth

1/2 c. half and half

1/2 tsp. cayenne pepper

2 tbsp. fresh chives

2 tbsp. red bell pepper, finely chopped

Kosher salt and Black pepper

Saute bacon in a large soup pot over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel and drain. 

To the bacon drippings, add corn, leeks, zucchinis, and potatoes. Saute 5 minutes or until just softened. Add 3 c. of broth and simmer, uncovered for 20 minutes until potatoes are tender, about 20 minutes. 

Transfer the soup to a food processor (or you could use an immersion blender). Puree until just smooth, or the consistency that you like. 

Return soup to pot and stir in half and half, cayenne, and season with salt and pepper. Bring chowder to a simmer. Adjust consistency with more chicken broth if too thick. 

Serve in big bowls and top with bacon, chives, and red bell pepper.