I got an iPhone this week. This is probably ho-hum news to many of you, but for me it’s happy-dance exciting. The cover is even the same color blue as the border on my blog. I geek-out over little things like this, so don’t mind me. I’ve spent the last day and a half playing with my new phone, researching phone apps, updating contacts, etc. I actually just ran across an article that looks particularly helpful in recommending apps for taking better photos as I was scrolling through my Instagram feed. Click HERE to be taken to the tutorial over at Mom Advice.
Before going to the Verizon store to switch our plan (Cincinnati Bell sold its mobile division to them, so upgrades and rebates galore for us), I put the ingredients for this chowder in the slow cooker. Then that evening, I cooked some bacon and zucchini, pureed the soup, chopped some basil and tomato and we had an absolutely awesome dinner. It was literally summer in a bowl, but with the extra-added convenience of letting the slow cooker do most of the work.
My slow cooker beer cheese chicken and wild rice soup has literally been blowing up Pinterest (it’s most definitely on-track to be my most viewed recipe of 2014, surpassing even my birthday cake pancakes), so I know there’s an audience out there craving slow cooker soups filled with fresh, whole food. Thus, the motivation to make this summer chowder in the slow cooker.
For the vegetarian crowd, the bacon is completely optional. Beyond that, the soup is simply vegetable stock, red onion, carrot and celery, corn (fresh or frozen) and potatoes. I blended in some sour cream at the end to make it extra creamy. Then mixed in some freshly sauteed zucchini and topped it all with crisp bacon, fresh tomato and basil. It is to die for and a great way to use up all that summer goodness showing up in your gardens or at the farmer’s markets.
- 4 c. vegetable stock
- 2 c. corn (fresh or frozen)
- 2 c. potatoes, peeled and cubed
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 red onion, diced
- 1 t. salt
- 1 t. dried thyme
- 1 c. sour cream
- 8 slices bacon
- 3 – 4 small zucchini, halved and sliced
- 3 tomatoes, diced
- 1/2 c. fresh basil, chopped
- Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, celery, onion, salt and thyme. Cook on low setting for 7 – 8 hours. Once cooked, stir in the sour cream and blend the soup with an immersion blender. No need to turn off the slow cooker or remove the soup, just blend it right in the pot, with the immersion blender.
- Meanwhile, heat a large non-stick skillet over medium heat. Chop the bacon and cook until crisp. Drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pan. Return the pan to medium heat and add the zucchini. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
- Serve the soup topped with fresh chopped tomato, basil and bacon.