Corn Chowder with Squash and Zucchini
Corn Chowder with Squash and Zucchini is a gluten free recipe with 6 servings. One serving contains 477 calories, 22g of protein, and 27g of fat. For $1.96 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It works well as an affordable main course. Head to the store and pick up bacon, fresh rosemary, milk, and a few other things to make it today. 317 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Cookie Monster Cooking. With a spoonacular score of 79%, this dish is solid. Zucchini Corn Chowder, Summer Corn and Zucchini Chowder, and Vegan Corn and Zucchini Chowder are very similar to this recipe.
Servings: 6
Ingredients:
6 slices bacon, chopped
½ teaspoon freshly ground black pepper
2 stalks celery, chopped
freshly shredded cheddar cheese
1 pound frozen white corn kernels, thawed and divided
1 pound frozen yellow corn kernels, thawed and divided
1 ½ teaspoons minced fresh rosemary
6 green onions, sliced
additional thinly sliced green onions
4 ½ cups milk, divided
1 ½ teaspoons salt
1 pound yellow squash (about 3 medium), chopped
1 pound zucchini (about 3 medium), chopped
Equipment:
slotted spoon
dutch oven
blender
bowl
ladle
pot
Cooking instruction summary:
Set a large stockpot or dutch oven over medium-high heat. When hot, add the bacon to the pot and cook, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a paper-towel lined plate and set aside. Reserve 1 ½ tablespoons of the bacon fat and discard the rest. Reduce the heat to medium and add the green onions, celery, squash and zucchini to the bacon drippings in the pot. Cook for about 8 to 10 minutes, stirring occasionally, until the veggies are tender. Meanwhile, reserve 1 cup of each kind of corn and set aside. Place the remaining corn and 2 cups of the milk into a blender. Process until the mixture is smooth. When the veggies are done, add the mixture from the blender, the reserved corn kernels, the remaining 2 ½ cups milk, the rosemary, salt and pepper into the pot. With the heat still on medium, cook for about 10 to 15 minutes until the soup is thoroughly heated, stirring occasionally. Season with additional salt and pepper to taste if needed.Ladle the soup into bowls and top with the bacon pieces, cheddar cheese and additional green onions.
Step by step:
1. Set a large stockpot or dutch oven over medium-high heat. When hot, add the bacon to the pot and cook, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a paper-towel lined plate and set aside. Reserve 1 ½ tablespoons of the bacon fat and discard the rest. Reduce the heat to medium and add the green onions, celery, squash and zucchini to the bacon drippings in the pot. Cook for about 8 to 10 minutes, stirring occasionally, until the veggies are tender. Meanwhile, reserve 1 cup of each kind of corn and set aside.
2. Place the remaining corn and 2 cups of the milk into a blender. Process until the mixture is smooth. When the veggies are done, add the mixture from the blender, the reserved corn kernels, the remaining 2 ½ cups milk, the rosemary, salt and pepper into the pot. With the heat still on medium, cook for about 10 to 15 minutes until the soup is thoroughly heated, stirring occasionally. Season with additional salt and pepper to taste if needed.Ladle the soup into bowls and top with the bacon pieces, cheddar cheese and additional green onions.
Nutrition Information:
covered percent of daily need
