Zucchini Corn Chowder Recipe
Zucchini Corn Chowder is like a taste of summer in every bite. Filled with sweet corn, fresh zucchini, tender potatoes, and smoky bacon, it's a bowl of goodness you'll love.
Servings: 8 servings
Calories: 328kcal
Ingredients
- 4 bacon chopped and cooked
- 1 onion diced
- 2 celery ribs chopped (⅓ cup)
- 1 medium carrot chopped (½ cup)
- 2 garlic cloves minced
- 3 red potatoes chopped into ½-inch cubes
- 3 cups chicken stock
- 1 (15-oz) can creamed corn
- 1 (16-oz) packaged frozen corn or 2 cups fresh corn
- Pinch cayenne
- ½ teaspoon dried thyme 2-3 sprigs fresh
- salt and pepper to taste
- 1 medium zucchini diced into ½-inch cubes, (1 ½ cups)
- ¾ cup half and half or cream
- 2 tablespoons all-purpose flour
Instructions
Instant Pot Instructions (Stovetop Instructions in Notes Below)
- Set to the saute setting. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- Add onion, garlic, carrots, and celery. Cook, stirring frequently until vegetables have softened; about 2-3 minutes.
- Stir in bacon, potatoes, zucchini, corn, canned corn, chicken stock, thyme, and cayenne pepper; season with salt and pepper. Select manual high-pressure setting and set time for 10 minutes. When the soup has finished cooking, quick-release pressure.
- In a small bowl, whisk together half and half and flour; set aside.
- Select sauté setting and bring the soup to a boil. Add the zucchini and stir in the milk, flour mixture. Cook until the zucchini is soft and the soup has thickened; about 2 to 3 minutes.
- Serve immediately, garnished with additional chopped bacon and fresh herbs, if desired.
Notes
How to Make Zucchini Corn Chowder on the Stove
- Cook bacon in a dutch oven over medium heat, until crispy; 3 to 4 minutes. Remove from the pot and drain on a paper towel.
- Then toss the onions, celery, carrots, garlic, and thyme into the dutch oven. Cook until vegetables begin to soften.
- Add the crumbled bacon, potatoes, stock, dried thyme, and a pinch of cayenne. Bring to a boil and then reduce to maintain a simmer until the potatoes are beginning to soften; about 8 minutes.
- Then add the zucchini and corn; season with salt and pepper, to taste, and simmer until the vegetables are tender.
- Remove 2 cups of the chowder to a blender and puree until smooth. Return to the dutch oven and stir in half and half until heated through.
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 54g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 570mg | Fiber: 5g | Sugar: 10g