Description
A warm yet light chowder made with fresh summer corn, tender vegetables, and creamy broth. Perfect for easy summer meals.
Ingredients
1 Tbsp butter
2 strips bacon, chopped
1 cup chopped yellow onion (about ½ large onion)
2 celery ribs, chopped (⅓ cup)
1 medium carrot, peeled and chopped (½ cup)
2 garlic cloves, minced
½ tsp dried thyme
2 medium russet potatoes, peeled and diced (1 lb)
4 cups water or veggie stock
1 bay leaf
4 ears sweet fresh corn kernels (2 ¾ cups)
1 medium zucchini, diced (1 ½ cups)
1 cup half and half
Kosher salt and freshly ground black pepper
Chopped fresh parsley to garnish
Cayenne pepper, optional
Instructions
1. Melt butter over medium heat in dutch oven.
2. Add chopped bacon and cook 3-4 minutes until browned.
3. Add onion, celery, carrots, garlic, thyme; cook 5 minutes until softened.
4. Add potatoes, water, bay leaf; simmer 8-10 minutes until potatoes halfway cooked.
5. Add zucchini, corn, salt, and pepper; simmer 8-12 minutes until tender.
6. Discard bay leaf. Purée 2 cups chowder until smooth; stir back into pot.
7. Add half and half and heat through.
8. Garnish with parsley and optional cayenne before serving.
Notes
Store leftovers in an airtight container in the fridge up to 5 days.
Reheat on stove or microwave gently.
Do not freeze as texture changes.
Substitutions: olive oil for butter, smoked paprika for bacon, coconut milk for dairy-free.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 6g
- Sodium: 131.2mg
- Fat: 8.6g
- Carbohydrates: 25g
- Protein: 5.4g
- Cholesterol: 13.2mg