Healthy corn and zucchini chowder

Made with fresh sweet summer corn and zucchini, this Healthy Corn and Zucchini Chowder Recipe is just what you're looking for when you're craving something rich and creamy, but you're trying to eat healthily. Made with extra vegetables, less potato, no flour, and half-and-half instead of cream, this corn chowder is still creamy and delicious, minus the guilt.


1 lb boneless skinless chicken breast - canned boiled/shredded (Optional)
1 tbsp butter
2 strips bacon - chopped
1 large yellow onion - chopped
3 celery ribs - chopped
4 medium carrots - chopped
6 cloves garlic - minced
1 tsp dried thyme
1 medium russet potato - scrubbed and cubed
1 medium head cauliflower - chopped into small pieces or (for smaller bits, grated on a cheese grater)
6 cups water/vegetable broth/chicken broth or a mix - plus more if needed
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 milk
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.

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