Creamy Corn and Zucchini Chowder
A comforting and creamy chowder filled with fresh corn and zucchini, perfect for chilly days.
Equipment
- Large pot For cooking the chowder.
Ingredients
Main Ingredients
- 5 strips thick-cut beef bacon chopped
- 2 tablespoons salted butter
- 1 each yellow onion chopped
- 1 each medium zucchini or yellow squash chopped
- 5 cups yellow corn kernels from about 4 ears of corn
- 3 cloves garlic chopped
- 2 tablespoons fresh thyme
- 0.5 teaspoon smoked paprika
- 1 pinch red pepper flakes to taste
- 2 medium russet potatoes peeled and chopped
- 4 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tablespoon honey
- 1 cup shredded gouda cheese
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
- In a large pot over medium heat, cook the beef bacon until crispy. Remove the bacon and set it aside for topping. If there is excess bacon grease, leave about 1 tablespoon in the pot.
- Add the butter, onion, and zucchini to the pot. Cook for about 5 minutes until fragrant.
- Add the corn, garlic, thyme, paprika, and a pinch of red pepper flakes. Cook for an additional 2 minutes.
- Add the potatoes and broth. Cover and bring the soup to a boil, then simmer for 10-15 minutes until the potatoes are soft.
- Transfer half of the chowder to a blender and blend until mostly smooth. Return the mixture to the pot.
- Stir in the cream, honey, both cheeses, and cook for about 5 minutes until the cheese melts and the chowder slightly thickens.
- Stir in the chives and remove from heat.
- Ladle the chowder into bowls and top with bacon, extra cheese, and your favorite fresh herbs like basil, thyme, or oregano. Enjoy!
Notes
Feel free to customize this chowder with your favorite herbs and additional toppings like croutons or a dollop of sour cream.