Corn and Zucchini Chowder
Creamy and light Corn and Zucchini Chowder is an easy one pot, 30 minute meal that combines all the summer fresh flavors. Fresh herbs like dill and thyme help enhance the flavors of the summer produce.
Ingredients
- 3 slices of bacon
- 3 TBS butter
- 1 yellow onion finely chopped
- 5 cloves of garlic finely chopped
- 1 15 oz can of corn drained
- 1 zucchini sliced
- 1 summer squash sliced
- 3 russet potatoes diced into bite size pieces
- 2 TBS fresh dill
- 2 TBS fresh thyme
- 1 tsp salt
- 4 cups chicken broth
- 2 cups half and half
Instructions
- In a medium pot, cook bacon over medium heat until it is done. Remove the bacon from the pan, and place to the side. Leave the grease in the pan.
- Add butter to the pan and let it melt. Add onions and garlic and saute for 2 minutes.
- Add corn, zucchini, summer squash, russet potatoes, fresh thyme and fresh dill to the pan. Add chicken broth and half and half. Stir to combine. Bring the pot to a light boil, then reduce to a simmer.
- Let the soup simmer for 20 minutes to allow the vegetables to get soft. Serve with crumpled bacon on top and a pinch of paprika for some added color! Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
Tried this recipe?Mention @seasaltsavorings or tag us #seasaltsavorings!