Zucchini Corn Chowder
A light and creamy soup filled with fresh veggies from your garden, like zucchini, corn on the cob, potatoes, and crispy bacon, YUM!
Servings: 8
Ingredients
- 2 strips bacon chopped
- 1 T. butter
- 1 c. yellow onion chopped
- 2 cloves garlic pressed
- 1/2 tsp. ground thyme
- 1 lb. potatoes peeled & diced into 1/2-inch cubes
- 4 c. chicken broth
- 2 3/4 c. frozen corn kernels or 4 corn on the cob husks & silk removed, kernels cut from the cob
- 1 med. zucchini diced into 1/2 -inch cubes
- 1 c. half and half
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- Fresh chopped flat-leaf parsley for garnish
- 1 jalapeno seeded and finely diced for garnish
Instructions
- In a large Dutch oven or heavy-bottom stock pot, melt the butter over medium heat. Add the chopped bacon and cook until the bacon renders its fat and begins to brown, about 3-4 minutes,
- Add onion, garlic, and thyme, cook until the vegetables begin to soften, stirring occasionally, about 4-5 minutes.
- Add the potatoes and chicken broth. Raise the temperature to medium-high and bring to a simmer, then lower the heat back to medium and continue to simmer for 8 minutes.
- Add the zucchini, corn, and heavy cream. Season with salt and pepper and simmer for an additional 8-10 minutes or until the vegetables are tender. (See note below)
- Ladle into serving bowls garnished with fresh chopped parsley, diced jalapenos, and more bacon if desired.
Notes
If like your chowder thicker, simply remove half of the chowder to a blender and puree. Add the puree back to the pot; stir to combine. Serve in bowls and garnish as you wish.