Name: Zucchini Corn Chowder Recipe
Ingredients: 1 tablespoon unsalted butter; 2 strips bacon, diced; 1 cup yellow onion, diced; 2 cloves garlic, minced; 1 pound russet potatoes, washed, peeled, diced into ½-inch cubes; 4 cups chicken broth; 1 medium zucchini, diced into ½-inch cubes, (about 1 ½ cups); 4 ears sweet corn, husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained); 1 cup heavy cream; ⅛ teaspoon kosher salt; ⅛ teaspoon black pepper; fresh parsley, chopped; 1 teaspoon jalapeno, seeded, minced; cayenne pepper, optional

Ingredients

1 tablespoon unsalted butter
2 strips bacon, diced
1 cup yellow onion, diced
2 cloves garlic, minced
1 pound russet potatoes, washed, peeled, diced into ½-inch cubes
4 cups chicken broth
1 medium zucchini, diced into ½-inch cubes, (about 1 ½ cups)
4 ears sweet corn, husk + silk removed, kernels cut from cob (2 ¾ cups or 2 cans corn kernels, drained)
1 cup heavy cream
⅛ teaspoon kosher salt
⅛ teaspoon black pepper

Garnish

- fresh parsley, chopped
- 1 teaspoon jalapeno, seeded, minced

cayenne pepper, optional

Cook Mode Prevent your screen from going dark

Instructions

In a large heavy-duty bottom stockpot or Dutch oven over medium heat, melt butter.
Add diced bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion and garlic. Cook until vegetables begin to soften, about 5 minutes, stirring a couple of times.
Add potatoes and broth.
Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and simmer for 8-10 minutes.
Add zucchini, corn, heavy cream, salt, and pepper. Simmer for additional 8-12 minutes, or until all of the vegetables are completely tender.
Remove half of the chowder, pouring it into a separate bowl. Using an immersion blender, puree the remaining chowder until smooth. Stir the other half of the chowder back into the pot.
Salt and pepper to taste. Serve garnished with freshly chopped parsley, jalapeno, and a sprinkle of cayenne pepper, optional.