Creamy Zucchini-Wild Rice Chowder

A veggie-packed summery version of the great northern midwest wild rice chowders, this soup utilizes just 1/4 of a pound of diced ham (can sub bacon) for flavor. Not your run-of-the-mill flour-thickened version, it is brothy and light but still filling. If your generous neighbors gift you very large zucchini, use them but first peel, then slice lengthwise in half and remove the big seeds. Hasten preparation by chopping vegetables in the food processor — being careful to not mince them — as the soup is both prettier and tastier when the various vegetables are of a visible size. This chowder is naturally gluten free (check labels) and I include vegan/vegetarian options in notes at end of recipe. Needs crusty bread for dunking and swiping up the last dibs and dabs.

6-8 servings

Ingredients

2 tablespoons salted butter
¼ pound ham, diced (To sub bacon: chop 4 pieces into ½-inch dice and cook them until nearly crispy in the butter. Remove to a bowl and add back in with the zucchini and potatoes later on or use as garnish.)
1 ½ large yellow onions, diced
3 plump, large cloves garlic, minced
3 stalks celery with leaves, diced
3 large carrots, unpeeled and cut into ½-inch thick rounds
Handful of chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 bay leaf
1 tablespoon fresh thyme, chopped (1 1½ teaspoons dry)
1 ½ teaspoons dry bouquet garni (can sub mixture of dry basil and oregano)
8 cups low-sodium chicken broth
2 cups water
1 (15-ounce) can diced tomatoes
½ cup wild rice, well-cleaned (See Notes.)
3 medium zucchini, trimmed and cut into ½-inch dice (3 - 3 ½ cups diced zucchini)
4 small, new potatoes unpeeled, cut into ½-inch dice
1 cup half and half (can sub cream or milk)
2 shakes hot sauce (or to taste)
Choice of garnishes: grated Parmigiano-Reggiano cheese; sliced scallions; minced chives; chopped fresh parsley; thinly sliced red bell peppers (use any or a combination)

Instructions

Melt butter over medium heat in an 8-quart soup pot. Add ham, onion, garlic, celery, carrots, salt, pepper, parsley, bay leave, thyme, and bouquet garni. Cook, stirring, until onion and celery are nearly tender -- 10-15 minutes.
Pour in broth, water, and tomatoes. Raise heat and bring to a boil. Add wild rice and lower heat to a good simmer. Cook about 30 minutes, stirring occasionally. (Add another cup of water or broth if the soup becomes too thick as it cooks.)
Add zucchini and potatoes. Simmer another 15-20 minutes or until everything -- especially the wild rice -- is tender.
Turn off heat and remove pot from the burner. Pour in the half and half; season with hot sauce. Taste and adjust seasonings. Heat again gently if needed. Do not boil after adding half and half. Serve hot with choice of garnishes.
STORAGE: Cool and refrigerate for up to 3 days. Do not freeze. (SEE TIPS.)

Notes

CLEANING WILD RICE: Place rice in bowl and add water to cover. Drain. Repeat several times.

VEGAN/VEGETARIAN NOTES:

Vegan: use olive oil or vegan butter in place of salted butter.
Vegan/Vegetarian: omit ham.
Vegan/Vegetarian: sub vegetable broth for chicken broth.
Vegan: sub coconut milk for half and half.