Zucchini Corn Chowder

Zucchini Corn Chowder takes around 40 minutes from beginning to end. One serving contains 231 calories, 8g of protein, and 13g of fat. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a soup. 689 people have made this recipe and would make it again. This recipe from Damn Delicious requires dried basil, bay leaf, dried thyme, and chicken broth. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Corn Chowder with Squash and Zucchini, Potato Corn Zucchini Chowder, and Zucchini, Corn and Bacon Chowder.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 slices bacon, diced

1 bay leaf

3 carrots, peeled and diced

2 stalks celery, diced

4 cups chicken broth

1 1/2 cups corn kernels, frozen, canned or roasted

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1 cup 2% milk

1 onion, diced

1/4 cup freshly grated Parmesan

2 tablespoons unsalted butter

2 medium zucchini, chopped

Equipment:

dutch oven

paper towels

whisk

Cooking instruction summary:

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.Serve immediately, garnished with Parmesan, parsley and bacon, if desired.

 

Step by step:


1. Heat a large stockpot or Dutch oven over medium heat.

2. Add bacon and cook until brown and crispy, about 6-8 minutes.

3. Transfer to a paper towel-lined plate; set aside.Melt butter in the stockpot or Dutch oven over medium heat.

4. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.

5. Whisk in flour until lightly browned, about 1 minute.

6. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

7. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.


Nutrition Information:

Quickview
231k Calories
8g Protein
13g Total Fat
21g Carbs
10% Health Score
Limit These
Calories
231k
12%

Fat
13g
20%

  Saturated Fat
6g
37%

Carbohydrates
21g
7%

  Sugar
7g
8%

Cholesterol
26mg
9%

Sodium
1064mg
46%

Get Enough Of These
Protein
8g
17%

Vitamin A
5645IU
113%

Vitamin C
29mg
35%

Vitamin K
35µg
34%

Manganese
0.4mg
20%

Phosphorus
177mg
18%

Potassium
620mg
18%

Vitamin B6
0.3mg
15%

Folate
58µg
15%

Calcium
146mg
15%

Vitamin B2
0.24mg
14%

Vitamin B3
2mg
14%

Fiber
3g
12%

Vitamin B1
0.18mg
12%

Selenium
8µg
11%

Magnesium
36mg
9%

Iron
1mg
9%

Copper
0.16mg
8%

Zinc
1mg
7%

Vitamin B5
0.73mg
7%

Vitamin B12
0.38µg
6%

Vitamin D
0.68µg
5%

Vitamin E
0.58mg
4%

covered percent of daily need
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