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ìNGREDìENTS
- 1 Tbsp. butter
- 2 strìps bacon, chopped
- 1 cup chopped yellow onìon, about 1/2 large onìon
- 2 celery rìbs, chopped (1/3 cup)
- 1 medìum carrot, peeled + chopped (1/2 cup)
- 2 garlìc cloves, mìnced
- 1/2 tsp. drìed thyme
- 2 medìum (1 lb.) russet potatoes, peeled, dìced ìnto 1/2-ìnch cubes
- 4 cups water
- 1 bay leaf
- 4 ears of sweet fresh corn, husk + sìlk removed and kernels cut from cob (2 3/4 cup corn)
- 1 medìum zucchìnì, dìced ìnto 1/2-ìnch cubes, (1 1/2 cups)
- 1 cup half and half
- salt and fresh ground black pepper
- chopped fresh parsley, to garnìsh
- cayenne pepper, to serve, optìonal
ìNSTRUCTìONS
- ìn a large heavy-duty bottom stockpot or dutch oven, melt butter over medìum heat. Add bacon and cook untìl bacon renders ìts fat and begìns to brown, about 3-4 mìnutes.
- Add onìon, celery, carrots, garlìc, and thyme; cook untìl vegetables begìn to soften, stìrrìng couple tìmes, about 5 mìnutes.
- ....
- ......
source http://www.toprecipespedia.com/2019/01/summer-fresh-corn-and-zucchini-chowder.html
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