Creamy Corn Chowder
Creamy Corn Chowder packed with fresh summer veggies - zucchini, potatoes, carrots - plus crispy smoky bacon in a creamy broth. The best of summer flavors in 30 minutes!
Servings: 4
Calories:
Equipment
- soup pot or dutch oven
Ingredients
- 5 slices thick cut sliced bacon diced
- 2 tablespoons butter
- 1 large carrot diced
- salt and black pepper to taste
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 3 cups chicken stock
- 2 cups yukon potatoes
- 5 ears fresh sweet corn shucked and sliced off cob
- 2 medium zucchini ends cut and diced
- 2 tablespoons fresh dill diced (or use same amount dry dill)
- 1 cup whole milk can sub heavy cream
- 8 ounces cheddar cheese shredded
Instructions
- Shuck the corn then slice kernels off the cobs.
- Cut bacon into bite size pieces. Add to soup pot then cook over medium heat until crispy (stirring occasionally) then remove from the pot for topping the chowder)and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Add butter bacon drippings, then drop in the chopped onions and carrots. Season with salt and pepper and cook 3-5 minutes or until the carrots are almost fork tender.
- Reduce heat to low, add minced garlic and corn, season with salt and pepper then cook 1 minute.
- Pour in the chicken stock then add potatoes and zucchini. Cover, bring to a boil then reduce heat and simmer 10-12 minutes or until the potatoes are tender.
- Stir in milk or cream then remove from the heat and slowly add the cheese a little at a time until it's completely melted. Blend in dill, taste and adjust for salt and pepper.
- Serve topped with (reserved) crispy bacon and fresh bread.