Ingredients
Scale
- 1 Tbsp butter
- 2 strips bacon, chopped
- 1 cup yellow onion, chopped
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 4 cups water (or veggie stock)
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- 4 ears sweet corn, kernels removed
- 1 medium zucchini, diced
- 1 cup half and half
- Kosher salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Cook bacon until browned.
- Add onion, celery, carrot, garlic, and thyme; sauté for about 5 minutes.
- Stir in potatoes along with water (or stock) and bay leaf; bring to a simmer.
- Add zucchini and corn; season with salt and pepper. Simmer until vegetables are tender.
- Remove bay leaf and blend part of the chowder until smooth; return to pot.
- Stir in half and half; heat gently.
- Serve garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg