Description
A comforting and creamy Zucchini Corn Chowder recipe that’s perfect for a cozy night in. This soup is packed with fresh vegetables and hearty flavors that will warm you up from the inside out.
Ingredients
Units
Scale
For the Chowder:
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion, about 1/2 large onion
- 2 celery ribs, chopped (1/3 cup)
- 1 medium carrot, peeled + chopped (1/2 cup)
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
- 4 cups water (or veggie stock)
- 1 bay leaf
- 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
- 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
- 1 cup half and half
- Kosher salt and fresh ground black pepper
- Chopped fresh parsley, to garnish
- Cayenne pepper, to serve, optional
Instructions
- Melt Butter and Cook Bacon: In a large stockpot, melt butter over medium heat. Add bacon and cook until browned.
- Saute Vegetables: Add onion, celery, carrot, garlic, and thyme. Cook until vegetables soften.
- Add Potatoes and Simmer: Stir in potatoes, water, and bay leaf. Simmer until potatoes are halfway cooked.
- Add Zucchini and Corn: Mix in zucchini and corn. Season with salt and pepper. Simmer until vegetables are tender.
- Puree and Finish: Remove bay leaf. Blend some chowder, then return to pot. Stir in half and half. Heat through and adjust seasoning.
- Serve: Garnish with parsley and cayenne pepper if desired.
Notes
- This chowder freezes well for future meals.
- Adjust the consistency by adding more broth if desired.
- Feel free to customize with additional herbs or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
