I’m pretty sure that if you were really bored, you could sit by a garden and actually watch the zucchini growing. It seems that one day there are tiny, hardly noticeable squashes sitting happily on the plant, and by the next morning, you’re facing hordes of 18 inch zucchini-zillas. Maybe that’s an exaggeration, but no, it’s not. I’ve got a zucchini battalion marshalling in my backyard.
The good news is, zucchini is a very versatile vegetable. It can star in stir-frys, soups, casseroles, baked goods, desserts, and just about anything else you can think of. Believe it or not, you can even find recipes for zucchini ice cream on the web.
With the cold and rainy weather we’ve been having all week, I turned on the oven and baked some bread for the first time in at least a month. It called for some soup to go with it. Corn chowder is one of my go-to recipes when it’s almost time to go grocery shopping again because it is so versatile and inexpensive. The addition of zucchini seemed natural, and I adjusted the flavors just a little to feature fresh rosemary and garlic. If you want a lighter version, just sub in some chicken or lean ham for the bacon. Also, you’ll notice that I use canned (evaporated) milk in many of my recipes. I like the rich flavor that it has, and that it’s a good food storage item since it’s shelf stable. I use it frequently instead of cream in soup and sauce recipes because it adds a rich, creamy flavor without as much fat. Feel free to use fresh milk instead in the recipe, but don’t add as much water at first, then add additional water or milk until you reach the consistency you like. One of the best parts of this recipe is that it can all be done in one pot, which means fewer dishes to wash!
- 2 tablespoons butter
- 2 medium zucchini, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 can (14 oz) evaporated milk
- 2 cups water
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon black pepper
- 1 cup bacon, cooked and crumbled
- 3/4 cup frozen yellow corn ( or ½ can corn )
- salt & pepper to taste
- shredded cheese ( optional )
Melt butter in a large saucepan over medium heat. Saute zucchini, onion, and garlic until the garlic is fragrant and the onions are becoming translucent. Add the flour and stir until the vegetables are thoroughly coated. Slowly add the milk and then the water, stirring constantly. Bring to a simmer and add the rosemary and pepper. Cover and simmer for 15 minutes or until the vegetables are tender and the soup is thickened. Add bacon and corn and stir till heated through. Add salt and pepper to taste. Serve with shredded cheese if desired. Serves 4-6.