Description
Savor the delightful Zucchini Corn Chowder, a perfect blend of fresh corn, zucchini, and Yukon potatoes. This comfort food is simple to prepare and offers an irresistible taste for a quick dinner or healthful meal.
Ingredients
Scale
- 3 tablespoons butter
- 1¼ cup yellow onions diced
- ½ cup carrots diced
- ½ cup celery diced
- 4 teaspoons garlic minced
- 1 jalapeńo diced, remove seeds/ribs before to control spice
- ¾ lb. yukon gold potatoes diced
- 4 cups chicken broth low sodium, vegetable broth works too
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 large zucchini diced
- 2½ cups corn kernels fresh or frozen
- 1 cup half and half or heavy cream
- fresh parsley black pepper, and bacon bits, for garnish
Instructions
- In a large dutch oven, heat the butter over medium-high heat.
- Add the diced onions, carrots, and celery; cook for 4-5 minutes until softened.
- Stir in the minced garlic, diced jalapeño, and diced Yukon potatoes, cooking for another 3-4 minutes, stirring occasionally.
- Pour in the chicken broth, and add the bay leaf and dried thyme, bringing to a boil.
- Cover the pot, reduce heat, and let simmer for 8-10 minutes, or until the potatoes are halfway cooked.
- Add the diced zucchini and corn kernels, cooking for an additional 5-7 minutes until the potatoes are tender.
- Remove the bay leaf, and transfer 2 cups of the mixture to a food processor to blend until smooth. Return it to the pot.
- Alternatively, use an immersion blender to blend the soup directly in the pot to your desired consistency.
- Heat the soup over medium-high heat, stirring in the half and half, then let it come to a gentle simmer before serving.
Notes
You can adjust the thickness of the chowder by blending more or less of the soup mixture.
For extra flavor, consider adding some smoked paprika while serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg