This chowder is the puree-fect way to serve zucchini!Misc. / February 17, 2017
I am touted as a recipe developer and food consultant, which means that I am basically a mad scientist, sans the crazy glasses and radiation-proof rubber gloves. The rest of the image is somewhat true as I do hunch over my creations and laugh with a sinister gurgle when one of my imagined dishes actually comes to life with success.
One of my favorite tools in the lab is a simple immersion blender. Good cooking happens through an understanding of chemistry which is then manipulated with through a myriad of preparation methods. Why serve something whole when you can turn it into a perfectly velvety sauce, rich creamy topping, or perfect puree? The answer is, “why not?”
Of course I can’t fool you. You see don’t you, that I have made this recipe absolutely irresistible with the addition of a crisp and salty piece of thick-cut bacon. A little treat to pick up and crunch noisily on while in between slurping. Takes the snob-factor down a notch and the flavor meter through the roof!
The secret is again, layering of flavors. You begin with cooking the zucchini to the perfect texture along with aromatics and the right seasonings. Then, after pureeing the vegetables they are added to the cream or milk and the already cooked potatoes and corn. Also, if you’re so inclined you can use a fancy blender, which will make a very smooth base and not rustic like the version picture. Every mad scientist is at their core a rebel, so no one is going to chastise you for expressing yourself with another idea for making it awesome.