Ingredients
Scale
- 1/2 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 5 ears corn (cut off from the cob)
- 4 cloves garlic (minced)
- 5 cups chicken broth (low sodium)
- 2 russet potatoes (peeled and cubed)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 cups half-and-half or whole milk
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
Instructions
- In a large Dutch oven, cook chopped turkey bacon over medium heat until crispy.
- Add diced onion and celery; sauté until tender (about 3 minutes).
- Stir in corn and cook for an additional 4 minutes before adding minced garlic.
- Pour in chicken broth and bring to a simmer; add cubed potatoes along with spices.
- Let simmer for about 10 minutes before incorporating zucchini and yellow squash.
- Cook until vegetables are tender (10-12 minutes).
- Blend about 2 cups of the chowder until smooth; return to the pot and stir in half-and-half.
- Allow flavors to meld for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg