Description
A creamy, chunky one-pot chowder made with sweet corn, tender zucchini, Yukon Gold potatoes, and smoky bacon, finished with half-and-half for a comforting bowl that comes together in 45 minutes.
Ingredients
4 slices bacon, chopped
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth)
1 pound Yukon Gold potatoes, peeled and diced into half-inch cubes
3 cups corn kernels, fresh or frozen
1 large zucchini (about 1 pound), diced into half-inch cubes
1 cup half-and-half
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Fresh parsley for garnish
Instructions
1. Cook the bacon in a cold Dutch oven over medium heat until crisp, about 5 minutes. Remove to a paper-towel-lined plate and chop. Leave 2 tablespoons of rendered fat in the pot.
2. Add onion, celery, and carrot to the pot. Cook over medium heat for 4 minutes, stirring occasionally, until softened.
3. Add garlic and cook 30 seconds. Sprinkle in flour and stir constantly for 1 minute.
4. Pour in chicken broth while stirring. Add potatoes, thyme, smoked paprika, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer partially covered for 10 to 12 minutes until potatoes are nearly fork-tender.
5. Stir in zucchini and corn. Simmer 5 to 7 minutes until zucchini is tender but holds its shape.
6. Transfer about 2 cups of chowder to a blender and puree until smooth. Return to the pot.
7. Stir in half-and-half. Warm over medium-low heat for 2 to 3 minutes without boiling. Adjust salt and pepper.
8. Serve topped with reserved bacon and fresh parsley.
Notes
Start bacon in a cold pot for even rendering and crispier results.
Cut all vegetables to a similar half-inch size for even cooking.
Do not boil after adding half-and-half to avoid dairy separation.
Scrape the bare corn cobs with the back of a knife to extract milky liquid for extra body.
Storage: Airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Up to 2 months. Best frozen before adding half-and-half. Thaw overnight in the refrigerator.
Reheating: Stovetop over medium-low heat, stirring occasionally. Add a splash of broth if too thick. Reheat to 165°F. Microwave in 60-second intervals for individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg