Creamy Corn Chowder with Zucchini and Turkey Bacon Delight
A delicious creamy corn chowder featuring zucchini and turkey bacon, perfect for a comforting meal.
Equipment
- large pot
Ingredients
- 5 strips thick cut bacon, chopped
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 cups medium zucchini, chopped about 1-2 zucchini
- 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 cups medium russet potatoes, peeled and 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.
Notes
Adjust seasonings according to preference.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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