Creamy Corn, Zucchini, and Bacon Chowder

Name: Creamy Corn, Zucchini, and Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: bacon (▢ 5 strips thick cut, chopped); broth (▢ 4 cups low sodium chicken); butter (▢ 2 tablespoons salted); cheese (▢ 1 cup shredded gouda); cheeses (▢ 1/2 cup shredded cheddar); chives (▢ 2 tablespoons chopped); cream (▢ 1 cup whole milk or heavy); flakes (▢ red pepper, to your taste); garlic (▢ 3 cloves, chopped); honey (▢ 1 tablespoon); onion (▢ 1 yellow, chopped); paprika (▢ 1/2 teaspoon smoked); pepper (▢ kosher salt and black); potatoes (▢ 2 medium russet, about 2 cups chopped, peeled and chopped); thyme (▢ 2 tablespoons fresh); ▢ 1-2 medium zucchini or yellow squash (about 2 cups chopped, chopped); ▢ 5 cups yellow corn kernels (from about 4 ears corn)

Servings:

#pork

This Creamy Corn, Zucchini, and Bacon Chowder is one of the best late summer corn chowders. It’s easy to make and totally delicious! Just grab a few ears of sweet corn, garden fresh zucchini, garlic, butter, herbs, and sweet creamy gouda cheese. In less than an hour you can have the perfect, summery, yet cozy bowl of corn chowder. Tuesday night dinner just got so much better! Add a side salad for the perfect meal!

👥 6 servings 📊 easy ⏱️ Prep Time: 15m 🔥 Cook Time: 30m 📖 www.halfbakedharvest.com

🥘 Ingredients

bacon (▢ 5 strips thick cut, chopped)
broth (▢ 4 cups low sodium chicken)
butter (▢ 2 tablespoons salted)
cheese (▢ 1 cup shredded gouda)
cheeses (▢ 1/2 cup shredded cheddar)
chives (▢ 2 tablespoons chopped)
cream (▢ 1 cup whole milk or heavy)
flakes (▢ red pepper, to your taste)
garlic (▢ 3 cloves, chopped)
honey (▢ 1 tablespoon)
onion (▢ 1 yellow, chopped)
paprika (▢ 1/2 teaspoon smoked)
pepper (▢ kosher salt and black)
potatoes (▢ 2 medium russet, about 2 cups chopped, peeled and chopped)
thyme (▢ 2 tablespoons fresh)
▢ 1-2 medium zucchini or yellow squash (about 2 cups chopped, chopped)
▢ 5 cups yellow corn kernels (from about 4 ears corn)

🍳 Cookware

pot
blender

1

Gather ▢ 1-2 medium zucchini or yellow squash , ▢ 5 cups yellow corn kernels .

▢ 1-2 medium zucchini or yellow squash (about 2 cups chopped, chopped), ▢ 5 cups yellow corn kernels (from about 4 ears corn)
2

In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

bacon (▢ 5 strips thick cut, chopped)
3

To the pot, add the butter , onion , and zucchini and cook another ⏱️ 5 minutes or until fragrant. Add the corn, garlic , thyme , paprika , and a big pinch of red pepper flakes . Cook another ⏱️ 2 minutes . Add the potatoes and broth . Cover, and bring the soup to a boil, simmer ⏱️ 10-15 minutes , until the potato is soft.

butter (▢ 2 tablespoons salted), onion (▢ 1 yellow, chopped), garlic (▢ 3 cloves, chopped), thyme (▢ 2 tablespoons fresh), paprika (▢ 1/2 teaspoon smoked), pepper (▢ kosher salt and black), flakes (▢ red pepper, to your taste), potatoes (▢ 2 medium russet, about 2 cups chopped, peeled and chopped), broth (▢ 4 cups low sodium chicken)
4

Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream , honey , and both cheeses , and cook ⏱️ 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.

cream (▢ 1 cup whole milk or heavy), honey (▢ 1 tablespoon), cheeses (▢ 1/2 cup shredded cheddar), cheese (▢ 1 cup shredded gouda), chives (▢ 2 tablespoons chopped)
5

Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano. Enjoy!