This recipe is in conjunction with Everten
The lovely folk at Everten sent me an oval Le Creuset French oven recently, so I wanted to get cooking with it straight away. I decided that this spicy corn zucchini chowder would be the perfect way to highlight the abundant fresh summer produce around right now.
Like most keen home cooks Le Creuset dishes have long been on my wish list, so you can imagine my excitement when Everten got in touch about working together. Their website was so easy to navigate, and they stock all the big brands. In some ways this did make choosing tricky, but they also provided me lots of advice so I ended up with a dish that suited my cooking needs. Plus, they’re an Australian company, and I do love supporting local businesses!
So, on to the recipe!
- 1 medium brown onion
- 1 medium carrot
- 2 ribs celery
- 2tbs oil
- 3 cloves garlic
- 300g potatoes
- 1 jalapeno
- 3tsp paprika
- 3 cups vegetable stock
- 1 bay leaf
- 1 large zucchini
- 4 cobs of corn (roughly 2 cups)
- ½ cup cream
- salt and pepper
- Fresh parsley
- Pickled jalapenos (optional)
- Dice the onion, carrot and celery
- Heat the oil in a saucepan and add the onion, carrot and celery. Cook for 3-4 minutes, until softened, stirring occasionally
- Meanwhile, mince the garlic and chop the potatoes and jalapenos
- Add to the pan with the paprika, and stir to combine. Cook for 3 minutes, stirring occasionally
- Add the stock and bay leaf and bring to the boil, then reduce to a simmer. Cover and cook for 8-10 minutes
- Meanwhile, dice the zucchini and remove the corn kernels from the cob. Add to the saucepan and cook for 5 minutes, or until the vegetables are all just cooked
- Remove half the mixture from the pan and blend until smooth, then return to the pan with the cream and stir together
- Season with salt and pepper
- Top with fresh parsley and pickled jalapenos to serve
I love that this corn zucchini chowder is so fresh and full of flavour, making it perfect for summer even though it’s a soup! The jalapenos add some delicious depth to the flavour, so I recommend not skipping them even if you think don’t like spice! Feel free to remove the seeds and ribs to reduce the heat level though!
This dish is such a great way to bring some variety into using up those summer veggies that just keep coming! Mum’s veggie patch has been prolific on the zucchini front this year, so I’ve been getting regular deliveries of them to use as well. I’m always partial to a fritter, and I’ve made plenty of pasta sauces and grilled zucchini dishes but this chowder is my new favourite!
I absolutely loved cooking in my new Le Creuset dish – it is so easy to use and holds its temperature so well. The 25cm (3.2 litre) oval dish is a perfect size for cooking for one or two people and still having leftovers for later. As someone who likes to do bulk cooking it is still plenty big enough for that, but small enough to not be too heavy either. Plus, I didn’t even need to move the leftovers into a new dish. It all just went straight in the fridge once it had cooled down! Doesn’t hurt that it’s also such a pretty dish!
I also love that the dish can be used on any type of cooktop – I currently have electric but down the track when I do a kitchen reno I may well end up with induction, so knowing I can keep using the same cookware is excellent news.