It’s good to be back after a few weeks. Joe and I went to the East Coast and enjoyed some sun and sand, some hiking, and took in some historical sites. It was wonderful but at the same time exhausting. We walked many a mile each day while taking in every moment. It’s taken a good week to get back in the groove back here at home. Since we’ve been back the weather has cooled down considerably. The clouds and rain have descended upon us and makes me yearn for a bowl of chowder. Looking for something a bit healthier and vegetarian I went with some zucchini, corn and green chile. It was packed with flavor and spice which was just what I was looking for. I added a bit of finely grated Oaxaca Mexican cheese which melted perfectly and made the chowder extra creamy. I was hoping it would last for a day or two but someone found it in the wee hours of the night and it was gone by morning. Wonder who that could be?? I’ll give you 2 guesses!
2 1/2 cups Zucchini, divided; (2 cups large dice, 1/2 cup small dice)
1/2 Onion, diced
1 cup Corn, cut from cob, about 2 ears
4 Green Chile, roasted, peeled, seeded and chopped
3 cups Chicken Stock
1 cup Heavy Cream
Salt and Pepper to taste
Oaxaca Cheese, grated, optional
Green Onion, chopped, optional
In a dutch oven or heavy bottomed stock pot over medium high heat, drizzle olive oil and add diced onion. Saute 2 – 3 minutes while the onions begin to soften. Add in 2 cups of large dice zucchini and continue to saute. As the zucchini begins to soften and onions become translucent, add in the chicken stock and half of the chopped green chile. Bring to a boil, cover with a lid and simmer for 20 minutes.
Puree the mixture with an emulsion blender. Add 1/2 cup of small diced zucchini, the fresh corn kernels, and remaining green chile. Add in the heavy cream and bring just to a boil. Turn down the heat to simmer covered for 15 minutes. Salt and pepper to taste.
Serve with Oaxaca cheese and sliced green onion if desired.
Makes 4 – 6 servings.