Sweet Corn & Zucchini Chowder
Yield: 8 servings
  • 6 slices of bacon, diced
  • 1 medium onion, small diced
  • 1 cup of diced poblano peppers (other mild peppers would work too)
  • 2 small/medium zucchini, small diced
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 7 medium ears of corn, husked and cut off the cob*
  • 1 cup half and half
  • Cotija, Feta, or other cheese for topping
  1. In a large pot over medium-high heat, cook the bacon until crispy. Remove the bacon with a slotted spoon onto a paper towel-lined plate and set aside.
  2. Add the onion and pepper to the bacon grease and cook for 5 minutes, or until soft and slightly browned. Add the zucchini and cook for a few minutes until golden.
  3. Add the smoked paprika, salt and pepper and stir to combine. Add 2 tablespoons of butter and stir to melt and coat the veggies. Stir in the flour.
  4. Add the broth, a little at a time, stirring as you go.
  5. Add half the corn to the soup, and using a food processor or blender (I used my immersion blender in a tall jar,) roughly pureƩ the rest of the corn. Add it to the soup.
  6. Bring the soup to a boil and then reduce the heat to low, simmering for a few minutes.
  7. Before serving stir in the half and half, adding more salt or pepper to taste.
  8. Top with crisped bacon and cheese.
*Make sure you scrape the cob with the back of a knife before tossing them to get all the corn "milk" and juices.
Recipe by The Baker Chick at https://www.thebakerchick.com/sweet-corn-zucchini-chowder/