Zucchini Corn Chowder
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.
|4||slices bacon, diced|
|2 tablespoons||unsalted butter|
|3 cloves||garlic, minced|
|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|
|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.