Summer Corn and Zucchini Chowder (Print Version)
# Ingredients:
01 -
4 strips turkey bacon, cooked and chopped into bits
02 -
1/2 large yellow onion, diced
03 -
2 ribs celery, finely diced
04 -
5 ears corn, kernels cut off the cob
05 -
4 cloves garlic, minced
06 -
5 cups low-sodium chicken broth
07 -
2 russet potatoes, peeled and cut into 1/4-inch cubes
08 -
1 1/4 teaspoons kosher sea salt
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon dried parsley
12 -
1/4 teaspoon thyme
13 -
1/8 teaspoon cayenne pepper
14 -
1 large zucchini, cut into quarters lengthwise, then sliced
15 -
1 large yellow squash, cut into quarters lengthwise, then sliced
16 -
2 cups half and half or whole milk
# Instructions:
01 -
Set a large Dutch oven or stockpot over medium heat. Add turkey bacon and cook until crisp, about 5 minutes.
02 -
Add onion and celery, cook for 3 minutes. Then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
03 -
Pour in chicken broth and turn the heat up to medium-high. Once simmering, add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes.
04 -
Add the zucchini and yellow squash to the pot. Cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
05 -
Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
06 -
Let the chowder sit for 10 minutes before serving.