Description
A comforting and creamy Zucchini Corn Chowder that is perfect for a cozy meal. This soup is packed with fresh vegetables and a hint of bacon for added flavor.
Ingredients
Scale
Chowder:
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion
- 2 celery ribs, chopped
- 1 medium carrot, peeled + chopped
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 2 medium russet potatoes, diced
- 4 cups water or vegetable stock
- 1 bay leaf
- 4 ears fresh corn, kernels removed
- 1 medium zucchini, diced
- 1 cup half and half
- Kosher salt and black pepper, to taste
Garnish:
- Chopped fresh parsley
- Cayenne pepper, optional
Instructions
- Melt Butter: In a stockpot, melt butter and cook bacon until browned.
- Cook Vegetables: Add onion, celery, carrot, garlic, and thyme; cook until softened.
- Add Potatoes: Stir in potatoes, water, and bay leaf; simmer until potatoes are halfway cooked.
- Add Corn and Zucchini: Mix in corn, zucchini, salt, and pepper; simmer until tender.
- Puree: Blend a portion of chowder, then return to pot. Add half and half; heat through.
- Serve: Garnish with parsley and cayenne pepper, if desired.
Notes
- You can customize the chowder by adding different herbs or spices.
- For a vegetarian option, omit the bacon and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: Zucchini Corn Chowder, Corn Soup Recipe, Vegetable Chowder
