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Corn & Zucchini Chowder

Corn Season

Here is in Connecticut, we're gearing up for sweet corn. There's nothing like homegrown CT corn and to kick off—here is a healthier corn chowder favorite of mine.

  • 1 lb boneless skinless chicken breast boiled/shredded

  • 1 tablespoon butter

  • 2 strips bacon - chopped

  • 1 large yellow onion - chopped

  • 3 celery ribs - chopped

  • 4 medium carrots - chopped

  • 6 cloves garlic - minced

  • 1 teaspoon dried thyme

  • 1 medium russet potato - scrubbed and cubed

  • 1 medium head cauliflower - chopped into small pieces or grated

  • 6 cups water/vegetable broth or chicken broth

  • 1 bay leaf

  • 5 ears fresh sweet corn - husk and silk removed, with kernels cut from cob

  • 4 medium zucchini - diced into small cubes

  • 1 cup half and half - or non-dairy half and half

  • salt + pepper - to taste

  • fresh parsley - to garnish

  • cayenne pepper or tabasco sauce - to serve (optional)

  • In a large stockpot or dutch oven, melt butter over medium-high heat. Add bacon and cook until bacon starts to brown, stirring occasionally, approximately 4 minutes.

  • Add onion, celery, carrots, garlic and thyme. Stir the vegetables with the bacon and bacon grease until coated. Reduce heat to medium and continue to cook until vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.

  • Add chopped potato, chopped cauliflower, water and bay leaf. Stir and raise heat back to medium high heat. Bring to a low boil, reduce heat to medium low and simmer for 10-15 minutes, or until potatoes and cauliflower are soft and nearly cooked through.

  • Add zucchini and corn and stir to mix. Cover and simmer for approximately 10-15 minutes, or until all the vegetables are fully cooked.

  • Remove the bay leaf from the pot and carefully transfer 3 cups of chowder to a food processor or blender; process until pureed. Carefully stir shredded chicken and pureed chowder back into the pot and season with salt and pepper to taste.

  • Stir in half and half into the pot and cook until just heated through. Add any additional salt and pepper necessary.

  • Garnish with freshly chopped parsley and cayenne pepper or Tabasco sauce for a spicy kick!

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