Creamy Corn Zucchini and Bacon Chowder
Ingredients
- 5 Thick Strips Bacon, chopped
- 2 Tbsp. Butter
- 1 C. Chopped Onion
- 2 C. Chopped Medium Zucchini or Yellow Squash
- 5 C. Yellow Corn Kernels
- 3 Minced Cloves Garlic
- 2 Tbsp. Fresh Thyme (or 1 tsp. of dried thyme)
- 1/2 tsp. Smoked Paprika
- Red Pepper Flakes, to taste
- 2 C. Chopped Potatoes
- Kosher Salt and Black Pepper, to taste
Broth
- 4 C. Low-Sodium Chicken Broth
- 1 C. Whole Milk or Heavy Cream
- 1 Tbsp. Honey
- 1 C. Shredded Gouda Cheese
- 1/2 C. Shredded Cheddar Cheese
- 2 Tbsp. Chopped Chives
Instructions
- Start by cooking bacon in a large pot over medium heat until crispy. Reserve the bacon for later. If there is too much bacon grease, remove all but 1 tablespoon.
- Next, add butter, onion, and zucchini to the pot and cook for 5 minutes until fragrant. Then add corn, garlic, thyme, paprika, and red pepper flakes and cook for 2 more minutes. Add potatoes and broth, cover, and bring to a boil. Let it simmer for 10-15 minutes until the potatoes are soft.
- Transfer half of the chowder to a blender and blend until smooth, then return it to the pot. Stir in cream, honey, and both cheeses and cook for 5 minutes until the cheese melts and the chowder thickens. Add chives and remove from heat.
- Finally, serve the chowder in bowls and top with bacon, cheese, and fresh herbs such as basil, thyme, and oregano. Enjoy!
This creamy corn zucchini and bacon chowder is a comforting bowl of goodness swimming in a velvety, flavorful broth. Make the perfect appetizer to go along with this chowder and try these Zucchini Cakes as well!
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