Potato Salad Recipe With Corn And Poblanos

Potato Salad Recipe with Corn and Poblanos 

Ingredients
2 poblano peppers
4 ears fresh corn, shucked
2 pounds small red potatoes
1 avocado
1/2 cup buttermilk
1 cup lightly packed cilantro
1 clove garlic, minced
juice from half a lime
salt

Directions:

Char the peppers over a gas burner or a grill.  When the skin is blackened, place the peppers in a bowl and cover tightly with plastic wrap. Let sit until cool.  The skin should slide off or rub off easily.  Remove skin and seeds and chop the peppers.

Grill the corn until charred, then cut the kernels off the cobs.

Quarter the potatoes and place in a large pot. Cover with water, then place over high heat and bring to a boil. Cook until tender, about 12 minutes. Drain and let cool.

Combine the avocado, buttermilk, cilantro, and garlic in a food processor or blender. Process until smooth. Add the lime juice, then season to taste with salt.

In a large bowl, combine the chopped peppers, corn, potatoes and avocado cilantro dressing. Stir to combine. Season with more salt, if needed.

Refrigerate at least 2 hours before serving.

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.  Katya @ https://www.littlebroken.com

Recipe type: Main

Cuisine: American

Serves: 6-8

Ingredients

1 Tbsp. butter
2 strips bacon, chopped
1 cup chopped yellow onion, about ½ large onion
2 celery ribs, chopped (1/3 cup)
1 medium carrot, peeled + chopped (1/2 cup)
2 garlic cloves, minced
½ tsp. dried thyme
2 medium (1 lb.) russet potatoes, peeled, diced into 

    1/2-inch cubes
4 cups water
1 bay leaf
4 ears of sweet fresh corn, husk + silk removed and 

    kernel cut from the cobs. (2¾ cup corn)
1 medium zucchini, diced into ½-inch cubes, 
    (1½ cups)

1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional

Directions:

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Serving size 1 cup