Creamy Corn Zucchini Turkey Bacon Chowder: A Comforting Delight
Creamy Corn, Zucchini, and Bacon Chowder is a comforting bowl of flavor that's perfect for chilly evenings.
Equipment
- large pot
Ingredients
- 5 strips thick cut bacon chopped
- 2 tablespoons salted butter
- 1 yellow onion chopped
- 2 medium zucchini or yellow squash chopped (about 2 cups chopped)
- 5 cups yellow corn kernels (from about 4 ears corn)
- 3 cloves garlic chopped
- 2 tablespoons fresh thyme
- ½ teaspoon smoked paprika
- red pepper flakes to your taste
- 2 medium russet potatoes peeled and chopped (about 2 cups chopped)
- kosher salt and black pepper
- 4 cups low sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tablespoon honey
- 1 cup shredded gouda cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
- To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.
- Transfer ½ of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
- Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme, and oregano. Enjoy!
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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