Print
Ingredients
Scale
- 4 strips bacon, cooked and chopped into bits
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, kernels cut off from the cob
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini, quartered lengthwise and sliced
- 1 large yellow squash, quartered lengthwise and sliced
- 2 cups half-and-half or whole milk
Instructions
- Cook bacon in a large Dutch oven until crispy.
- Add diced onion and celery; cook until soft.
- Stir in corn kernels and garlic; sauté until fragrant.
- Pour in chicken broth and add cubed potatoes with seasonings; simmer until potatoes are tender.
- Incorporate zucchini and yellow squash; cook until tender.
- Blend part of the mixture until smooth; return to pot.
- Stir in half-and-half or whole milk; let sit before serving.
Notes
For a vegetarian version, use smoked paprika instead of bacon.
Adjust seasonings based on the saltiness of the broth.
Leftover chowder can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 700
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 8
- Cholesterol: 40