Zucchini Corn Chowder

1. 1

   In a large stock pot, cook the bacon over medium-high heat until crisp, about 7 minutes. Take the pot off the heat. Transfer the bacon to a plate lined with paper towels.

2. 2

   Add the onion and celery to the bacon fat in the pot and cook over medium heat until the vegetables start to brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add the potatoes, bone broth, and red pepper flakes, then bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

3. 3

   Stir in half of the corn kernels and cook for a few minutes.

4. 4

   Melt the butter in a small saucepan; whisk in the flour until smooth. Cook over low heat, whisking constantly, for about 5 minutes. Slowly whisk in the cream and milk, then pour this into the corn mixture. Cook the soup over medium heat for 5 minutes, stirring well. Let the soup cool slightly, then blend with an immersion blender until smooth.

5. 5

   Add the remaining corn, bacon, zucchini, and thyme; bring to a low simmer and cook until the zucchini is tender, about 5 minutes. Taste and season with salt and pepper.

• Calories 460.1 kcal High
• Protein 21.91 g Good Source
• Carbs 50.33 g Moderate
• Total Fat 18.47 g High
• Saturated Fat 10.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 45.76 mg Moderate
• Sodium 785.6 mg High
• Fiber 4.51 g Moderate
• Sugar 6.38 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 318.81 mg Good Source
• Iron 1.44 mg Low Source
• Potassium 889.2 mg Moderate
• Vitamin A 176.21 mcg_rae Moderate
• Vitamin C 28.67 mg Good Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅