Zucchini Corn Chowder
Zucchini Corn Chowder takes around 40 minutes from beginning to end. One serving contains 231 calories, 8g of protein, and 13g of fat. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a soup. 689 people have made this recipe and would make it again. This recipe from Damn Delicious requires dried basil, bay leaf, dried thyme, and chicken broth. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Corn Chowder with Squash and Zucchini, Potato Corn Zucchini Chowder, and Zucchini, Corn and Bacon Chowder.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
4 slices bacon, diced
1 bay leaf
3 carrots, peeled and diced
2 stalks celery, diced
4 cups chicken broth
1 1/2 cups corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 cup 2% milk
1 onion, diced
1/4 cup freshly grated Parmesan
2 tablespoons unsalted butter
2 medium zucchini, chopped
Equipment:
dutch oven
paper towels
whisk
Cooking instruction summary:
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.
Step by step:
1. Heat a large stockpot or Dutch oven over medium heat.
2. Add bacon and cook until brown and crispy, about 6-8 minutes.
3. Transfer to a paper towel-lined plate; set aside.Melt butter in the stockpot or Dutch oven over medium heat.
4. 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.
5. Whisk in flour until lightly browned, about 1 minute.
6. 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.
7. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.
Nutrition Information:
covered percent of daily need
