Zucchini & (not Bacon) Chowder

 

Zucchini & (not Bacon) Chowder

 

Today was the 4th time I played with this and I’m glad I did. I made it once then lost the recipe which happens because I scrawl them down on scrap paper as I work. It turned out to be a good thing though. I made it again to re write the recipe up as I went but wasn’t quite happy. The 3rd time I decided to grate the zucchini and the result was much nicer than the original dice I had been doing. I also played with the amount of water and seasoning. In my 1st recipe I didn’t use any corn but the 3rd time I threw some I had in the freezer in and it added so much more texture that I decided to make it a part of the dish.

I got thumbs up for this one from my husband too which is so very rare J So I am happy with that.

 

YOU NEED

1-2 tablespoons of rice bran oil

1 large onion, peeled and finely diced

1 teaspoon of minced garlic

500ml of water

250ml of Bonsoy soy milk

1 teaspoon of salt

plenty of fresh ground pepper to taste

1-2  teaspoons of liquid smoke (available at well stocked deli’s and the American Store, which is also online)

6 teaspoons of Massel vegetable stock powder (available in most supermarkets where the stocks are)

4 generous cups cubes (approx 2 large potatoes) of brown potato, peeled and cut into small

4 generous cups (approx 4 medium zucchini) of grated zucchini

2 cups of corn kernels

 

YOU DO

Heat the oil in a large pot on a low to medium heat. (I tend to sauté my onion in just water mostly these days unless doing a dish like this that would normally be quite meaty and would contain some fats). Sauté the onion gently until browned. Add the garlic and cook for another minute or so.

Add the water, Bonsoy, salt, pepper, liquid smoke. stock powder and potato and bring to the boil. Once the water has boiled, turn the heat down to a very gentle simmer. (You don’t want to reduce the stock too much so you don’t want a furious boil at this stage.) Cook until the potato cubes are about half the way cooked through.

Add half the zucchini and pop a top on your pot. # The soup will look like it needs way more water when you do this and you will be very tempted to add more liquid at this point. DON’T, because zucchini contains a ton of water. Just continue cooking for a few minutes and when the potato is on the cusp of being ready. Turn the heat off.

Using a ladle, scoop out half the soup into another container. Try to ladle a lot of the liquid into the container as well as potato and zucchini. Blend the mixture in the container until it is  smooth.  Add the blended soup back into the pot with the unblended soup and gently stir to combine. #You want to try not to break up the lovely potato chunks as you do this. Throw the rest of the zucchini and corn in, bring the soup to the boil and serve immediately.

Enjoy with your favourite crusty bread.

 

Yields: 2 FABULOUS serves or 4 more polite serves.

Time: Takes about 30 minutes.

Freeze: I wouldn’t

Notes: I like bold flavours so if you don’t just use the stock and part of the liquid smoke and check the seasoning at the end and decide as to whether you would like the salt and extra smoke.

This is best served straight away. If you have left over’s it may need extra seasoning when you reheat it because of the high water content of the zucchini.

Garnish with some thin slices of red capsicum or long red chilli for color like I have if you wish.

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