Zucchini Corn Chowder
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 bay leaf
- 2 medium zucchini, chopped
- 1 ½ cups corn kernels, frozen, canned or roasted
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately, garnished with Parmesan, parsley and bacon, if desired.
Step 6
Save recipe for the next time?
Chef's notes
It's light and filling, with plenty of bacon bits to go around.
You can enjoy this chowder in any season.
