Zucchini Corn Chowder

Serves: 6

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

Dovetailing tip: While cutting zucchini for todays chowder slice 2 additional zucchini to be used in day four's Zucchini Parmesan Crisps.

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


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.

Source: damndelicious.net

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