Late Summer Chowder
August may be the only month of the year that I don’t crave soup. It’s just too hot, too humid, too desperately frazzled to a crisp to even consider a warm bowl of broth before the sun has set. But, it’s not August anymore friends. The mist kissed mornings are here, the warm afternoons that warm our hearts without melting them, the sudden desire to cozy up and relish the season have come upon us. It’s soup season again! The markets are still overflowing with goodness in September which means we have no lack of colors to fill our palette with! Feel free to add and subtract what you have on hand, just don't forget the bacon, paprika and cream. You won’t regret it!
Ingredients:
6 slices bacon, cooked
2 tablespoons butter
1 sweet onion, diced
2 stalks celery, diced
1 red bell pepper, diced
3 cloves garlic, diced
2 teaspoons smoked paprika
6 springs fresh thyme, just the leaves finely chopped
4 cups chicken broth
2 medium yellow or red potatoes, diced
1 zucchini, diced
1/2 cup heavy cream
salt and pepper to taste
Directions:
Heat a large pot or dutch oven over medium low heat. Add the butter and let it melt. Add the onion and a pinch of salt. Let it slowly caramelize while you chop the rest of the veggies. Add the celery with a pinch of salt and let it soften. Add the bell pepper and garlic with a pinch of salt and let them soften as well. When you have a pot of slightly golden, deliciously softened vegetables add the smoked paprika, thyme, broth, potatoes, and zucchini. If you have any leftover cooked chicken, you can shred it and add it here too for more protein. Give it a good stir and put the lid on. Lower the heat to low and let it simmer for about an hour. Just before serving, add the cream and taste for seasoning. Adjust the salt to suit your tastes. Serve in bowls and crumble the bacon over top. Mmmm, soup’s for dinner.
