Ingredients
Scale
- 2 cups grilled zucchini, chopped
- 1 Tablespoon butter
- 1 medium sweet onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1 red potato, peeled & chopped (about 1 cup)
- 3 cups chicken broth
- 1 bay leaf
- 2 cups corn (frozen or grilled & cut off the cob)
- 1 hot pepper (grilled until charred), peeled & chopped (or sweet pepper)
- 2 – 4 pieces bacon or Canadian bacon
- 1 cup fat free half & half (or cream)
- 2 – 3 oz. Greek cream cheese (or Neufchatel)
- 1/4 – 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
Instructions
- To grill the zucchini: start up your grill, then put the whole zucchini on the grill until browned on the bottom, then turn to roast all sides of the zucchini. Remove and let cool before cutting. Once cooled, chop the zucchini into little bites.
- Heat the butter in a soup pot over medium heat, then add the onion and garlic and saute until the onion is translucent. Add the potato, broth and bay leaf. Cover and let cook, stirring occasionally, until the potato is tender, about 20 minutes. Take a few cups of the soup and put in a blender with the half and half and cream cheese and blend until smooth. Pour the blended mixture back into the pot.
- Stir in the corn, pepper, chopped zucchini and bacon. Cook a few minutes longer, then add the turmeric and paprika. Stir well and cook for 5 – 10 minutes longer to blend the flavors. Serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.