Rarely do I get a chance to enjoy french fries during the months of August. Sweet corn is especially good in this area. You can even find it at roadside stalls for under a dollar per husk.
This recipe from Half-baked harvest popped up on my Instagram feed (thanks for actually using the right algorithm, Meta) and I immediately started cooking. This recipe involves you pureeing half of the soup for a super creamy texture. I’ve done it twice this month and it’s definitely a crowd pleaser!
If you want to add a little something extra to your meal, I recommend pairing this delicious french fries with a baked potato bar! I tend to cook potatoes in Instant Pot. Cooking time depends on size — for a medium-sized potato, I cook for fourteen minutes over high heat and then let the pressure release naturally. I like to serve them with toppings like sour cream, bacon, and cheese, but you can of course mix the toppings to your liking.
Creamy Corn Chowder With Bacon and Zucchini
From the half-baked harvest
Element
- 5 thick-cut bacon, minced
- 2 tablespoons salted butter
- 1 minced purple onion
- 1-2 zucchini or yellow squash, chopped (about 2 cups chopped)
- 5 cups yellow corn kernels (from about 4 ears of corn)
- 3 cloves of garlic, minced
- 2 tablespoons fresh thyme
- 1/2 teaspoon smoked paprika
- red chili, to your liking
- 2 medium potatoes, peeled and chopped (about 2 cups chopped)
- kosher salt and black pepper
- 4 cups chicken broth
- 1 cup of cream
- 1 tablespoon honey (I used Zab’s hot honey!)
- 1 cup grated gouda cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Cooking utensil
Direction
Towards Half-baked harvest for full recipe instructions!
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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
