Today's recipe is for a summer chowder with corn, zucchini, potatoes and shrimp, seasoned with a little fresh chopped basil just before serving.
4 - 6
4 slices bacon, diced
1 small onion, diced (approx. 1/2 cup)
approx. 1/2 cup diced celery
1 cup deseeded 1/2-inch dice zucchini
corn from 4 medium size ears of corn (approx. 1 1/2 cups)
2 small - medium size potatoes, cut into 1/2-inch dice
approx. 2 - 3 cups chicken broth (see procedure)
1/2 pound raw, peeled, rough chopped shrimp (or more to taste)
approx. 1-2 cups half and half (see procedure)
salt and pepper to taste
approx. 1/3 - 1/2 cup chopped fresh basil
Start by sauteing four diced slices of bacon in a soup pot to crisp, and then take those out of the pan to drain on paper towels.
Pour off about half of the rendered bacon fat, and add one small diced onion and an equal amount of diced celery.
While that's slowly softening up, deseed and dice about one cup of zucchini, and also cut the kernels of corn off of four small ears of corn.
Turn the heat way down the celery and onion, and the last thing you'll want to cut are two small- to medium-size potatoes (so they don't turn brown) into 1/2-inch dice.
Then, add the potatoes, zucchini and corn to the pot with the celery and onion, turn the heat back up a bit, and cook those along for a few minutes.
Then, add just enough chicken broth to come up to the level of the vegetables, and let that simmer along until the potatoes are just cooked through.
Once the potatoes are just cooked through, add about 1/2 pound of raw chopped shrimp and let those cook along for a minute.
Then, add the bacon back to the pot and add just enough half and half to give it a good chowder consistency, and let that simmer along for a couple of minutes.
Then, season it to taste with salt and pepper, and finish with a handful of fresh chopped basil.
These are not exact amounts. Use more corn and less potato, or substitute fresh chopped parsley for the basil.