Zucchini Corn Chowder

Name: Zucchini Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 slices Bacon; 2 tablespoons unsalted butter; 3 cloves garlic; 1 onion; 3 carrots; 2 celery ribs; ½ teaspoon dried thyme; ¼ teaspoon dried basil; ¼ teaspoon dried rosemary; ¼ cup all-purpose flour; 4 cups chicken broth; 1 cup 2% milk; 1 bay leaf; 2 medium zucchini; 1 ½ cups corn kernels; Kosher salt and freshly ground black pepper; ¼ cup freshly grated parmesan; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course, Soup
Cuisine
American, International

Zucchini Corn Chowder

Iris Warren

Report

Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

4 slices Bacon diced
2 tablespoons unsalted butter
3 cloves garlic minced
1 onion diced
3 carrots peeled and diced
2 celery ribs diced
½ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried rosemary
¼ cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
1 bay leaf
2 medium zucchini chopped
1 ½ cups corn kernels frozen, canned or roasted
Kosher salt and freshly ground black pepper to taste
¼ cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves

Add to Shopping List

Instructions

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with Parmesan, parsley and bacon, if desired.