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 460.41 kcal ▲ High 23%
• Protein 21.97 g ↗ Good Source 44%
• Carbohydrate 50.39 g 18%
• Total Fat 18.53 g ▲ High 24%
• Saturated Fat 10.14 g ▲ High 51%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 45.88 mg — Moderate 15%
• Sodium 801.63 mg ▲ High 35%
• Dietary Fiber 4.38 g — Moderate 16%
• Total Sugars 6.45 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 165.88 mg — Moderate 13%
• Iron 1.44 mg ⌄ Low Source 8%
• Potassium 889.2 mg — Moderate 19%
• Vitamin A 153.87 mcg — Moderate 17%
• Vitamin C 12.96 mg — Moderate 14%
• Vitamin D 0.5 mcg ⌄ Low Source 3%

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

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