Description
Creamy chowder filled with zucchini, sweet corn, potatoes, bacon, and a rich broth.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 strips bacon, diced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound russet potatoes, diced
- 4 cups chicken broth
- 1 medium zucchini, diced
- 2 3/4 cups sweet corn kernels
- 1 cup heavy cream
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Fresh parsley for garnish
- 1 teaspoon jalapeno, minced
- Cayenne pepper, optional
Instructions
- Melt butter in a stockpot over medium heat.
- Cook bacon until lightly browned.
- Add onion and garlic and cook until softened.
- Add potatoes and chicken broth.
- Simmer for 8 to 10 minutes.
- Add zucchini, corn, cream, salt, and pepper.
- Simmer for 8 to 12 minutes until vegetables are tender.
- Transfer half the chowder to a bowl.
- Blend the remaining chowder until smooth.
- Return reserved chowder to the pot and stir.
- Adjust seasoning and serve with garnish.
Notes
- Use fresh corn for best flavor.
- Blend only half the chowder for ideal texture.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 7
- Sodium: 690
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 12
- Cholesterol: 55