Bacon, Zucchini, + Corn Chowder
An easy + delicious spring soup!
Ingredients
10 strips thick-cut bacon, chopped
2 tablespoons butter
1 sweet onion, chopped
2 zucchinis, chopped
6 cups sweet corn, I prefer Trader Joe’s frozen
3 cloves garlic, chopped
1 teaspoon dried thyme (fresh if you have it)
1/2 teaspoon smoked paprika
1 teaspoon red pepper flakes
½ teaspoon bourbon smoked pepper (regular pepper works too)
4 yukon gold potatoes, chopped to bit size
4 cups chicken broth
1 cup heavy cream
1 tablespoon honey
1 cup shredded gouda cheese
1/2 cup shredded cheddar cheese
¼ cup parmesan
½ cup chopped chives
Instructions
Cook the bacon in a large pot over medium heat, until crispy. Remove the bacon and set aside. Remove some of the excess bacon grease.
Add the butter, onion, garlic, and zucchini and cook for 5 minutes or until fragrant. Next, add the corn, thyme, paprika, and red pepper flakes. Cook for another couple of minutes. Then add the potatoes and cover with broth. Cover, and bring the soup to a boil, and then let simmer until the potato is soft. About 10-15 minutes.
Use an emulsion blender/blender/food processor to blend about 1/2 of the chowder until it’s mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, half the chives, and cook for a few more minutes and once everything is melty.
Serve the chowder with bacon, additional cheese, and the remaining chives. I also used some fresh basil! Enjoy
