Zucchini Corn Chowder
Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.
Equipment
- stockpot or Dutch oven
Ingredients
- 1 tablespoon unsalted butter
- 2 strips bacon diced
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 pound russet potatoes washed, peeled, diced into ½-inch cubes
- 4 cups chicken broth
- 1 medium zucchini diced into ½-inch cubes (about 1 ½ cups)
- 4 ears sweet corn husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Garnish
- fresh parsley chopped
- 1 teaspoon jalapeno seeded, minced
- cayenne pepper optional
Instructions
- In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
- Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
- Add potatoes and broth.
- Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
- Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all of the vegetables are completely tender.
- Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half of the chowder back into the pot.
- Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, optional.
Nutrition
Serving: 1bowlCalories: 185kcal
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