Description
A delicious and creamy zucchini corn chowder that combines rich flavors of bacon, fresh vegetables, and a hint of lemon for a delightful taste.
Ingredients
Scale
- 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
- 1–2 tablespoons fresh lemon juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Garnish: fresh parsley, chopped; 1 teaspoon jalapeno, 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.
- Finish with 1-2 tablespoons fresh lemon juice. Taste and adjust salt and pepper as needed.
- 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.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Adjust the level of spice by varying the amount of cayenne pepper or jalapeno used.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg