Corn & Zucchini Chowder

Ingredients

4 strips Bacon, diced
2 Tbsp SOOC Butter Olive Oil
½ white Onion, diced
3 stalks Celery, diced
2 Carrots, peeled and diced
½ Tbsp Garlic, minced
1 tsp dried Rosemary
1 tsp SOOC Rosemary Sea Salt
½ tsp cracked Black Pepper
2 Russet Potatoes, diced
4 cups Chicken Broth or Stock
1 small Zucchini, diced
1 small Summer Squash, diced
3 ears Corn
1 tsp Saratoga Spicery Roasted Garlic Seasoning
2 cups Half and Half
3 Tbsp SOOC Habanero Agave Agrodolce
½ cup Parsley, chopped

Directions

In a large saucepan over medium-high heat, cook the diced bacon until crispy, about 5-6 minutes. Remove the bacon from the pan, set on a paper towel lined plate and set aside.

In the same saucepan, add the Butter Olive Oil, onion, celery, carrots, garlic, dried rosemary, Rosemary Sea Salt, and cracked black pepper. Stir occasionally until the vegetables begin to soften, about 5 minutes.

Add the russet potatoes and chicken broth/stock to the pot. Bring to a boil, then reduce the heat to medium-low. Cover the saucepan with a lid and let the soup simmer for about 15 minutes. Add the corn, zucchini, and half and half. Cover, and simmer for an additional 15 minutes.

Carefully remove about half of the chowder and transfer to a food processor or a blender. Pulse lightly until smooth and pureed. Return back to the saucepan, and stir together. Add the Habanero Agave Agrodolce to the chowder, and let cook for about 5 more minutes before serving.

To serve, garnish each bowl of chowder with the cooked bacon, parsley, and a drizzle of Butter Olive Oil! Enjoy with a fresh loaf of bread!