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–+ servings
Zucchini Corn Chowder

Zucchini Corn Chowder

Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!
5 stars (4 ratings)

Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, diced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 bay leaf
  • 2 medium zucchini, chopped
  • 1 ½ cups corn kernels, frozen, canned or roasted
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  • Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with Parmesan, parsley and bacon, if desired.