Zucchini Corn Chowder
This creamy and hearty veggie-packed soup is just what you need to cure the winter blues.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 4 ears of sweet fresh corn
- 1 lb. russet potatoes peeled, diced into ½-inch cubes
- 2 celery ribs chopped
- 1 cup chopped yellow onion about ½ large onion
- 1 medium carrot peeled + chopped
- 1 medium zucchini diced into ½-inch cubes
- 2 garlic cloves minced
- 1 Tbsp. butter
- 2 strips bacon chopped
- 4 cups water
- 1 bay leaf
- 1 cup half and half
- Salt and fresh ground black pepper
- ½ tsp. dried thyme
- Chopped fresh parsley to garnish
- Cayenne pepper to serve, optional
Remove husk and silk from the ears of corn, and cut kernels from cob.
In a large heavy-duty bottomed pot, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, celery, carrots, garlic, and thyme. Now, cook until vegetables begin to soften, stirring a couple times, about 5 minutes.
Add potatoes, water, and bay leaf. Raise the heat to medium-high and bring the soup to a simmer, then lower the heat back to medium and simmer until the potatoes are halfway cooked, another 8-10 minutes.
Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
Discard the bay leaf and then remove 2 cups of chowder and puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
Serve garnished with fresh chopped parsley.