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
Ingredients
- 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
Instructions
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Remove husk and silk from the ears of corn, and cut kernels from cob.
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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.
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Add onion, celery, carrots, garlic, and thyme. Now, cook until vegetables begin to soften, stirring a couple times, about 5 minutes.
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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.
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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.
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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.
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Serve garnished with fresh chopped parsley.
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Enjoy! 😀