Corn Zucchini Chowder (Print Version)
Ingredients:
01 -
4 strips bacon, chopped.
02 -
1/2 large yellow onion, diced.
03 -
2 ribs celery, finely diced.
04 -
5 ears corn, cut off the cob.
05 -
4 cloves garlic, minced.
06 -
5 cups chicken broth.
07 -
2 russet potatoes, cubed.
08 -
1 1/4 tsp kosher salt.
09 -
1/2 tsp black pepper.
10 -
1/2 tsp paprika.
11 -
1/2 tsp dried parsley.
12 -
1/4 tsp thyme.
13 -
1/8 tsp cayenne pepper.
14 -
1 large zucchini, sliced.
15 -
1 large yellow squash, sliced.
16 -
2 cups half and half or whole milk.
Instructions:
01 -
In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
02 -
Add diced onions and celery to the pot and sauté in the bacon fat until softened, about 3-4 minutes.
03 -
Stir in the corn kernels and minced garlic, cooking until fragrant, about 1-2 minutes.
04 -
Add the chicken broth, cubed potatoes, kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
05 -
Stir in the sliced zucchini and yellow squash and cook for an additional 5-7 minutes until the squash is tender.
06 -
Remove 2 cups of the chowder and puree it in a blender, then return the pureed chowder to the pot.
07 -
Stir in the half and half or whole milk and cook for another 2-3 minutes until warmed through.
08 -
Serve the chowder warm, topped with the crispy bacon.
Notes:
01 -
Pureeing part of the soup creates a thick and creamy texture while still retaining chunks of vegetables.
02 -
For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.