Description
Indulge in the comforting flavors of Zucchini Corn Chowder, the ultimate summer dish that combines the sweetness of fresh corn and the lightness of zucchini. This creamy chowder is not only a delightful meal but also an experience filled with seasonal goodness. Perfect for warm evenings, it can be enjoyed as a main course or as a side dish at gatherings. With a lightened-up recipe featuring no flour and half and half, this chowder is a guilt-free indulgence that everyone will adore. Easy to prepare in just under an hour, you’ll love savoring every spoonful of this wholesome soup.
Ingredients
Scale
- 1 Tbsp butter
- 2 strips bacon, chopped
- 1 cup yellow onion, chopped
- 2 celery ribs, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 2 medium russet potatoes, diced
- 4 cups water or vegetable stock
- 4 ears fresh corn, kernels removed
- 1 medium zucchini, diced
- 1 cup half and half
- Kosher salt and pepper to taste
Instructions
- In a large stockpot, melt butter over medium heat. Add bacon and cook until browned.
- Stir in onion, celery, carrot, garlic, and thyme; sauté until softened.
- Add potatoes, water (or stock), and bay leaf; bring to a simmer.
- Once potatoes are halfway cooked, add zucchini and corn; season with salt and pepper.
- Simmer until all vegetables are tender; then blend part of the chowder for creaminess.
- Stir in half and half until heated through; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg