Name: Zucchini Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 ears corn (grilled); 2 russet potatoes (cubed); 1 white onion (chopped); 2 cloves garlic (minced); 2 stalks celery (sliced); 2 carrots (peeled and diced); 4 strips bacon (diced); 2 small zucchinis (diced); 1 tsp. smoked paprika; 2 cups vegetable stock; ½ Tbsp. butter; ½ cup half and half; Salt (to taste); Pepper (to taste); Fresh thyme

It’s time for a soup that’s chowder this world. Grilled corn, crispy bacon, potatoes and zucchini come together to create a thick and creamy chowder that’s beyond comforting. With hearty vegetables and a hint of smoky flavor, every spoonful is loaded with exceptional flavor. Enjoy it as a meal on its own or with a light pairing (like this gourmet Southwest avocado grilled cheese). What an amaizing way to make use of those abundant seasonal veggies in your garden!

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Zucchini Corn Chowder

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Calories 1136 kcal

Author Chad Montano

Ingredients

3 ears corn grilled
2 russet potatoes cubed
1 white onion chopped
2 cloves garlic minced
2 stalks celery sliced
2 carrots peeled and diced
4 strips bacon diced
2 small zucchinis diced
1 tsp. smoked paprika
2 cups vegetable stock
½ Tbsp. butter
½ cup half and half
Salt to taste
Pepper to taste
Fresh thyme

Instructions

Bring large pot or Dutch oven to medium heat. In splash of oil and butter, cook bacon 4 to 5 minutes, until browned. Remove from pot and reserve bacon grease.
In same pot, cook onion, carrots, garlic and celery 5 to 6 minutes, until softened.
Meanwhile, turn grill on high heat. Rub corn with a little oil; season with salt. Place on hot grill 8 to 10 minutes, rotating so they are evenly cooked. Remove; set aside.
In pot, mix in potatoes, vegetable stock, a few sprigs thyme, 1 teaspoon sea salt, 1 teaspoon fresh pepper and 1 teaspoon smoked paprika. Cover with lid 8 to 10 minutes.
Cut corn off cob; mix into pot. Mix in zucchini and half and half. Reduce heat to low; continue cooking 4 to 5 minutes.
Transfer 2 cups soup to blender; pulse until creamy. Mix back into pot. Mix in bacon. Serve hot.

Recipe Notes

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Nutrition Facts

Zucchini Corn Chowder

Amount Per Serving

Calories 1136 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 25g125%

Cholesterol 119mg40%

Sodium 2775mg116%

Potassium 4002mg114%

Carbohydrates 131g44%

Fiber 18g72%

Sugar 29g32%

Protein 33g66%

Vitamin A 25566IU511%

Vitamin C 115mg139%

Calcium 365mg37%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.