Zucchini Corn Chowder
|Diced zucchini||2 Cup (32 tbs), unpeeled (2 To 4 Small Zucchini)|
|Water/Light chicken broth||2 Cup (32 tbs)|
|Marjoram leaves||1⁄2 Teaspoon|
|Bacon slices||4 , diced|
|Onion||1 , chopped|
|Canned cream style corn||1 Pound (1 Can, White Variety)|
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Minced parsley/Paprika||1 Tablespoon|
Combine zucchini, water or broth, salt and marjoram.
Cover and simmer gently until tender but not mushy, about 10 minutes.
Meanwhile, in deep saucepan or soup pot, cook bacon until crisp and drain on paper towels.
In 2 tablespoons of the drippings (or substitute margarine if you prefer), cook onion gently until soft.
Blend in flour and cook slowly about 2 minutes.
Drain liquid from zucchini into mixture and stir over moderate heat until it bubbles and thickens slightly.
Add zucchini, corn and milk.
Season with a pinch of nutmeg, a few grindings of pepper, additional salt to taste and the bacon bits.
Cook over very low heat, stirring often, until chowder is hot and flavors are mellowed together.
Ladle into warm bowls and sprinkle with parsley or bright paprika.