Soup Sundays: Zucchini Corn Chowder

It’s time for the third installment of the Soup Sunday Series!! This is so fun! Have you tried the broccoli cheddar soup or the loaded potato soup? I’d love to hear about your experience! This week I’m sharing a new recipe!! As I’ve mentioned, Darrell isn’t the biggest fan of soup but I’ve found a few he’s grown to love haha. Usually, if it is something thick, he’s open to trying it - which makes a chowder a good option. This recipe is my take on a zucchini corn chowder. I managed to sneak in some extras to give it more substance like carrots and potatoes! Check it out below!

This recipe makes approximately 5 servings. I recommend using a dutch oven , although a good size pot will do just fine. A powerful blender or food processor is needed to puree for one of the steps in this recipe.

Zucchini Corn Chowder Recipe

Ingredients

2 Tablespoons Unsalted Butter
2 Slices Pre-Cooked Microwavable Bacon
1 Medium Zucchini, diced
1 Medium Carrot, diced
2 Medium Russet Potatoes
1 Can Corn
1 Shallot, finely chopped
1/4 Cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 Cup Milk
1 Cup Heavy Cream
4 Cups Vegetable Broth
1 Tablespoon Minced Garlic
1 Bay Leaf
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
Dash of Dried Thyme
Grated Parmesan
Parsley
Cayenne Pepper

Directions

1. Prep your ingredients. Peel and dice carrots. Dice zucchini. Finely chop shallot. Scrub potatoes and poke for microwaving. Measure out other ingredients. Drain can of corn.

2. In a dutch oven or large pot, melt butter over medium heat.

3. Add garlic, onion, carrot and a dash of dried thyme. Cook for a few minutes until carrots begin to soften.

4. Whisk in flour slowly. As you begin to whisk in the flour, the mixture will become pretty dry pretty fast, add in a little broth as you continue to whisk in the flour. Slowly add the rest of the broth stirring well. At this time, you’ll want to microwave your potatoes so they cook while you continue with the following steps. Microwave potatoes for 8-10 minutes. Allow potatoes to cool before peeling and cutting into chunks.

5. Add bay leaf to the dutch oven and cook for 5 minutes, then increase heat to medium-high and cook for 5 additional minutes.

6. Add zucchini, corn, milk, heavy cream, salt and pepper. Cook for 5 minutes and reduce heat to medium. Cook for 5 more minutes. Place 3 cups of the chowder in a blender and puree until a smooth consistency is reached. Return puree to dutch oven. Add potatoes and cook until warmed up.

7. Top with crumbled bacon, grated parmesan, parsley and a dash of cayenne pepper. Serve warm.

Do you like zucchini corn chowder? It’s a newer dish to me but I absolutely love it. One of my favorite soups! Stay tuned for the next installment of Soup Sundays! And in case you missed it, check out last week’s (Gluten Free Loaded Potato Soup) or the week before (Broccoli Cheddar Soup).

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.