Use up all that lingering zucchini for a filling, colorful and cozy soup you can make all year long, topped with crisp bacon bits!
5 stars (4 ratings)
Ingredients
4slicesbacon, diced
2tablespoonsunsalted butter
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2celery ribs, diced
½teaspoondried thyme
¼teaspoondried basil
¼teaspoondried rosemary
¼cupall-purpose flour
4cupschicken broth
1cup2% milk
1bay leaf
2medium zucchini, chopped
1 ½cupscorn kernels, frozen, canned or roasted
Kosher salt and freshly ground black pepper, to taste
¼cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
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.