Zucchini Corn Chowder
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Course
Main Course, Soup
-
Cuisine
American, International
Zucchini Corn Chowder
Description
Zucchini Corn Chowder starts with crispy diced bacon cooked in a large pot, building a smoky base. Butter is melted to sauté garlic, onion, carrots, and celery until softened. Dried herbs—thyme, basil, and rosemary—add aromatic complexity. Flour is whisked in to form a roux, which thickens the chowder once chicken broth and milk are added.
The soup incorporates chopped zucchini and corn kernels, which cook until tender. The chowder has a creamy yet slightly thick texture that serves as a backdrop to the fresh vegetables' natural sweetness and the savory bacon crisps. Seasoned to taste with kosher salt and pepper, it achieves a balanced depth.
Finished with a garnish of freshly grated Parmesan and chopped parsley, the chowder offers a comforting meal on its own or alongside crusty bread. The recipe advises adjusting milk to reach the preferred soup consistency. Bacon adds texture and an additional layer of flavor, enhancing the overall richness.
Ingredients
- 4 lices Bacon diced
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, ribs
- ½ teaspoon thyme dried
- ¼ teaspoon basil dried
- ¼ teaspoon rosemary dried
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk 2%
- 1 bay leaf
- 2 zucchini chopped, medium
- 1 ½ cups corn kernels frozen, canned or roasted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
You'll Also Love
