Zucchini Corn Chowder
User Reviews
4.9
Zucchini Corn Chowder
Description
Zucchini Corn Chowder features diced zucchini, corn kernels from fresh ears, and tender potatoes in a buttery broth that has a rich cream base. Bacon is cooked first to render flavorful fat, which seasons the aromatics like onion and garlic, building a savory foundation. The potatoes simmer until soft, followed by zucchini, corn, and cream for a thick, luscious consistency. Half the chowder is pureed with an immersion blender, then combined back for a combination of creamy smoothness and vegetable texture.
Once completed, the chowder is garnished with fresh parsley, minced jalapeno for a mild heat, and optional cayenne pepper for extra spice, adding freshness and complexity to the rich soup. It serves well as a stand-alone meal or paired with crusty bread.
Ingredients
- 1 tablespoon butter unsalted
- 2 trips Bacon diced
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1 pound russet potato 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 corn husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained, sweet
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Garnish
- parsley chopped, fresh
- 1 teaspoon jalapeno pepper 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 185kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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