Enjoy soup in the summer while using up fresh summer produce with this satisfying chowder!
- 6 slices lean thick cut bacon, cut into small pieces
- 1 cup sliced celery
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt (more or less, to taste)
- 1/2 teaspoon freshly ground black pepper (more or less, to taste)
- 2 cups whole milk
- 2 cups half and half
- 1 bay leaf
- 3 averaged sized russet potatoes, peeled and diced into about 1/2-inch cubes (about 3 cups)
- 2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)
- 2 small zucchini, sliced into half moons (about 1–1/2 cups sliced)
- In a large saucepan or dutch oven over medium heat, fry the bacon until browned (about 4-5 minutes). Discard all but approximately 1 tablespoon of the bacon drippings.
- Add celery, thyme, nutmeg, garlic powder, salt and pepper. Cook for 5 minutes, stirring frequently.
- Add the milk, half and half, bay leaf and diced potatoes. Stir to combine. Increase heat and bring to a gentle boil. Reduce heat to maintain a simmer and cover. Simmer 15 minutes, or until potatoes are tender, stirring occasionally.
- Add the corn and zucchini and stir to combine. Cover and cook for an additional 5-7 minutes, or until corn and zucchini are tender. Remove and discard bay leaf before serving.
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: corn, zucchini, chowder, soup, corn chowder