Zucchini & Corn Chowder
Zucchini & Corn Chowder
Rated 1.0 stars by 1 users
Author:
Melanie Richtman
Perfect Dinner Recipe
Product used: 4 Quart Stock Pot With Cover
Ingredients
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4 strips of bacon, diced
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1 yellow onion, diced
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1 large zucchini, chopped
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5 cups of yellow corn kernels (from 4 cobs, roughly)
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2 russet potatoes, peeled and chopped
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3 cloves of garlic
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4 cups of chicken broth
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1 cup of heavy cream
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1 tablespoon of hot sauce (or more, to taste)
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½ teaspoon of paprika
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8 oz of shredded white cheddar cheese
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Salt and pepper to taste
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Chives for garnish
Directions
Chop your bacon strips into pieces and fry in your stock pot. Once crispy, remove from the pot and set aside.
Using the remaining bacon grease in the pot, add your chopped onion, chopped zucchini, corn kernels, and garlic to the pan and saute for 4-5 minutes.
Add your chopped potatoes to the pot, as well as 4 cups of chicken broth and ½ teaspoon of paprika.
Cover and bring to a boil for about 10-15 minutes.
Once the potatoes are fork tender, turn off the heat and use an immersion blender to blend about half of the chowder.
Mix in the cup of heavy cream, shredded white cheddar cheese, and hot sauce.
Top with bacon bits, fresh chives, and a drizzle of heavy cream.
