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 peeled and 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
- 1 cup whole milk can sub 2% but won't be as creamy
- 8 ounces cheddar cheese shredded
- 2 teaspoons fresh dill diced (or use same amount dry dill)
Instructions
- Shuck the corn then slice kernels off the cobs and set aside.
- Cut bacon into bite size pieces. Add to soup pot then cook over medium heat until crispy (stirring occasionally) then remove from the pot and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Add butter to bacon drippings, then drop in 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 chicken stock, 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 then remove from heat and slowly add 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. Enjoy right away.