Zucchini Corn Chowder (Print Version)
A velvety soup combining sweet corn, tender zucchini and crispy bacon for a hearty meal that celebrates garden-fresh flavors.
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon unsalted butter
02 -
2 strips bacon, diced
03 -
1 cup yellow onion, diced
04 -
2 cloves garlic, minced
05 -
1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
06 -
4 cups chicken broth
07 -
1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
08 -
4 ears sweet corn, husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
09 -
1 cup heavy cream
10 -
⅛ teaspoon kosher salt
11 -
⅛ teaspoon black pepper
→ Garnish
12 -
Fresh parsley, chopped
13 -
1 teaspoon jalapeno, seeded, minced
14 -
Cayenne pepper (optional)
# Steps:
01 -
In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
02 -
Add diced bacon and cook until it renders its fat and begins to brown, about 3-4 minutes.
03 -
Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring occasionally.
04 -
Add potatoes and broth to the pot.
05 -
Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
06 -
Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all vegetables are completely tender.
07 -
Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the reserved chowder back into the pot.
08 -
Adjust salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper if desired.
# Notes:
01 -
This chowder combines fresh summer vegetables with a creamy base for a satisfying meal. The partial pureeing creates a silky texture while maintaining chunks of vegetables.