Zucchini, Corn, and Bacon Chowder

In this easy summer chowder, the lightness of fresh zucchini and corn perfectly balances the richness of cream and bacon. All you need is a simple green salad to round out the meal.

Regan Burns Cafiso

Review now

Ingredients

4 slices bacon, finely chopped		1 medium green zucchini, trimmed, quartered lengthwise, and sliced ¼-inch thick
1 small yellow onion, chopped (about 1 cup)		1 medium yellow zucchini or yellow squash, trimmed, quartered lengthwise, and sliced ¼-inch thick
1 tablespoon, plus 1 teaspoon all-purpose flour		3/4 cup heavy cream
4 cups low-sodium chicken broth		Coarse salt and freshly ground pepper
1 large yukon gold potato, peeled and diced		Hot sauce, such as Tabasco (optional)
4 ears corn, kernels removed		Sliced basil, leaves for garnish

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
In a large, heavy pot over medium heat, render bacon until crisp. Pour off all but 2 tablespoons fat from pan. Add onion and cook, stirring occasionally, until it is softened, about 5 minutes. Sprinkle flour over onion and stir to combine, cook 1 minute. Stir in chicken broth and potatoes; bring to a simmer over medium-high heat. Reduce heat to medium low and simmer until potatoes are halfway cooked. Add corn and cook until both corn and potatoes are tender.
2
Puree 1 1/2 cups of corn mixture in a blender until smooth; stir back into pot. Add zucchini and increase heat to bring to a simmer. Cook until zucchini is just tender, about 4 minutes. Stir in cream and season with salt and pepper; simmer 2 minutes more. Add several dashes of hot sauce, if using. Serve bowls of chowder topped with some of the sliced basil.

Chime In

iVillage

Zucchini, Corn, and Bacon Chowder

Ingredients

directions