Corn and Zucchini Chowder Recipe - Twisted Mikes

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture and taste.

corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often cheaper.

Cut 4 strips of bacon into small slices and add to a pot.

Cook bacon for 3-4 minutes until golden brown and crispy.

Add 2 celery sticks (sliced) and 1/2 large onion (chopped) to the pot; cook for 3 minutes until softened.

Add 5 ears of corn (cut off the cob) to the mixture; stir and cook for 4 minutes.

Add 4 teaspoons of minced garlic and cook for 1 more minute.

Pour in 5 cups of chicken broth and add spices: 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 1/4 teaspoon thyme, and 1/4 teaspoon cayenne pepper; bring to a simmer.

Once simmering, add 2 peeled potatoes (cut into 1/4 inch cubes) and cook for 10 minutes.

After 10 minutes, add 1 large zucchini (cut in half and quartered) and 1 large squash (cut in half and quartered); cook for another 10 minutes until potatoes are tender.

Take 2 cups of the chowder mixture and blend until smooth.

Return blended mixture to the pot and add 2 cups of half and half; mix well and let sit for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: