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Zucchini Corn Chowder

Zucchini Corn Chowder in white bowl with bacon and fresh herbs on napkin
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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

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  • 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

  1. In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
  2. Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  3. Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
  4. Add potatoes and broth.
  5. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
  6. Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all of the vegetables are completely tender.
  7. 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.
  8. 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

Nutrition

Find it online: https://www.amgroyal.com/zucchini-corn-chowder-recipe-easy/