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Ingredients
Scale
- 1 Tbsp. butter
- 2 strips bacon, chopped
- 1 cup chopped yellow onion (about ½ large onion)
- 2 ribs celery, chopped (⅓ cup)
- 1 medium carrot, peeled and chopped (½ cup)
- 2 cloves garlic, minced
- ½ tsp. dried thyme
- 2 medium (1 lb.) russet potatoes, peeled and diced into ½-inch cubes
- 4 cups water (or vegetable stock)
- 1 bay leaf
- 4 ears sweet fresh corn, husk and silk removed, kernels cut from cob (2 ¾ cups corn)
- 1 medium zucchini, diced into ½-inch cubes (1 ½ cups)
- 1 cup half and half
- Kosher salt and fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Cayenne pepper, for serving (optional)
Instructions
- Melt butter in a large pot over medium heat; add bacon and cook until browned.
- Sauté onion, celery, carrot, garlic, and thyme until vegetables soften.
- Add diced potatoes, water, and bay leaf; simmer until potatoes are partially cooked.
- Incorporate zucchini and corn; season and simmer until vegetables are tender.
- Blend 2 cups of chowder until smooth; stir back into the pot.
- Add half and half; heat through and adjust seasoning.
- Serve topped with parsley and cayenne pepper if desired.
Notes
Fresh corn enhances the flavor; frozen corn can be used if fresh is unavailable.
Adjust the creaminess by varying the amount of half and half.
For a thicker chowder, blend more of the soup mixture before adding cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
- Cholesterol: 25