Description
Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon, perfect for a comforting meal any time of the year.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 strips bacon diced
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 pound russet potatoes washed peeled diced into ½-inch cubes
- 4 cups chicken broth
- 1 medium zucchini diced into ½-inch cubes about 1 ½ cups
- 4 ears sweet corn husk + silk removed kernels cut from cob 2 ¾ cups or 2 cans corn kernels drained
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- fresh parsley chopped
- 1 teaspoon jalapeno seeded minced
- cayenne pepper optional
Instructions
- In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
- Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
- Add potatoes and broth.
- Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
- Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all of the vegetables are completely tender.
- Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half of the chowder back into the pot.
- Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, optional.
Notes
- Salt and pepper to taste
- Garnish with fresh parsley, jalapeno, and cayenne pepper for extra flavor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185