Creamy Corn, Zucchini, and Bacon Chowder
A delicious creamy corn chowder with zucchini and crispy bacon, perfect for any meal.
Equipment
- Large pot
Ingredients
Bacon and Vegetables
- 5 strips thick cut bacon, chopped
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 cups medium zucchini or yellow squash, chopped
- 5 cups yellow corn kernels (from about 4 ears corn)
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme
- ½ teaspoon smoked paprika
- red pepper flakes to your taste
- 2 cups russet potatoes, peeled and chopped
- kosher salt and black pepper
Liquids and Dairy
- 4 cups low sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tablespoon honey
Cheese and Herbs
- 1 cup shredded gouda cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
Cooking Steps
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
- To the pot, add the butter, onion, and zucchini and cook for another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook for another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.
- Transfer ½ of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook for 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
- Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. Enjoy!
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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