Sweet Corn and Zucchini Chowder with Bacon and Croutons

Looking for a perfect dish to celebrate the freshness of summer? Fresh sweet corn and zucchini come to life in this easy and delicious chowder. Wonderful served warm or chilled.⁣

Ingredients:⁣

4 Tbsp unsalted butter⁣

1 shallot, diced⁣

4 garlic cloves, minced⁣

1 1/2 cup carrots, peeled and diced⁣

3 tsp kosher salt⁣

1 1/2 tsp black pepper⁣

1 Tbsp Italian seasoning or thyme⁣

2 tsp paprika⁣

2 medium sweet potatoes roughly 3 1/2 - 4 cups, peeled and diced⁣

4 cups chicken or vegetable broth⁣

4 cups corn kernels off cob or 2 bags frozen corn⁣

2 medium zucchini roughly 3 cups, diced⁣

2 Tbsp all purpose flour sub for gluten free, if desired⁣

1 - 14 oz can coconut cream⁣

4 oz pancetta or 4 slices bacon, diced⁣

Baguette, cut into 1” cubes⁣

2 green onions, diced⁣

Instructions:⁣

In a large stockpot or dutch oven, melt butter over medium heat. Add shallots and garlic. Cook 3-4 minutes.⁣

Add carrots, salt, pepper, Italian seasoning and paprika. Cook about 5 minutes.⁣

Add sweet potatoes and broth. Increase heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.⁣

Add zucchini and corn. Simmer for additional 8-12 minutes or until the vegetables are completely tender.⁣

Transfer 1/3 of chowder to a food processor or blender; puree until smooth. Return mixture back into pot except for one cup. Add 2 Tbsp flour to reserved cup of liquid. Whisk until smooth. Return remaining mixture to pot and whisk to combine. The flour mixture will help thicken the soup.⁣

Add coconut cream and cook just until heated through. Taste for salt and pepper.⁣

In a separate nonstick skillet, cook bacon or pancetta over medium high heat, until it renders its fat and begins to brown, about 5-6 minutes. Once cooked, use a slotted spoon to remove bacon and set aside.⁣

Toast baguette pieces in remaining bacon fat to lightly brown, roughly 3-4 minutes. Remove from heat once lightly browned.⁣

Ladle soup into bowls. Top with bacon, green onions and baguette croutons.

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Summer Chicken Salad