Name: Zucchini Corn Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 slices bacon, finely diced; 1/2 cup finely diced white onion; 2 garlic cloves, minced; 1/4 cup finely diced celery; 1 1/2 cups diced peeled Yukon gold potatoes; 1 quart chicken bone broth; 1/4 teaspoon red pepper flakes; 3 ears sweet corn, kernels removed, or more to taste; 4 1/2 tablespoon unsalted butter; 1/4 cup all-purpose flour; 1/3 cup cream; 2/3 cup 2% high protein milk; 1 zucchini, cut into half moons; 1/4 teaspoon dried thyme; Salt and freshly ground black pepper to taste

Zucchini Corn Chowder

This zucchini corn chowder, with soup season just around the corner, makes the best of summer's last vegetables. Choose a small dice for the onion, celery, and potato, about 1/4-inch, for quick cooking.

1 hr total 20 min prep 40 min cook 4 459 cal

Instructions

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1 In a large stock pot, cook bacon until crisp over medium-high heat, about 7 minutes. Remove pot from heat. Remove bacon on a plate lined with paper towels.
2 Add onion and celery to bacon fat in the pot and cook over medium heat until vegetables begin to take on color, about 10 minutes. Add garlic; cook until fragrant, about 2 minutes, stirring continuously. Add potatoes, bone broth, and red pepper flakes and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes.
3 Stir in half the corn kernels and cook for a few minutes.
4 Melt butter in a small saucepan; whisk in flour until smooth. Cook over low heat, whisking constantly, about 5 minutes. Slowly whisk in cream and milk; pour into corn mixture. Cook soup for 5 minutes over medium heat and stir well. Allow soup to cool slightly; blend until smooth with an immersion blender.
5 Add remaining corn, bacon, zucchini, and thyme; bring to a low simmer, and cook until the zucchini is tender, about 5 minutes. Taste; season with salt and pepper.