Zucchini Corn Chowder
This is an End-of-Summer Harvest soup with all the best fresh vegetables cooked into a tasty, delicious soup! @mostdeliciouslife.com
Ingredients
- 1 Tbsp butter
- 4 slices bacon, chopped
- 2 cloves garlic, diced
- 1 cup onion, chopped
- ¾ cup carrots, chopped
- 1 tsp thyme
- 2 medium potatoes, cubed
- 4 cups broth, chicken or vegetable
- 4 ears corn on the cob, corn cut off of cob **or 2 cups frozen corn
- 2 medium zucchini, cut into bite-size cubes
- 1 4 ounce can diced green chilis
- 1 cup heavy cream
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
- Melt butter in soup pot. Add bacon. Cook and stir until bacon is crispy.
- Add garlic, onion, carrots and thyme. Cook and stir until onions are tender.
- Add potatoes and broth. Bring to a boil, cover and reduce heat. Simmer for 15 minutes.
- Stir in corn, zucchini and green chilis. Bring to a boil again, cover and reduce heat and cook for another 10 minutes.
- Stir in cream, milk, salt, pepper and cayenne. Stir and heat through. Don't allow it to come to a boil.
- Ladle about half of the soup into a bowl and use an immersion blender to puree. Or use a regular blender. Pour back into soup and stir to combine.
- Salt and pepper to taste.