Description
A delicious and hearty chowder made with fresh summer corn and zucchini, complemented by turkey bacon for a savory twist.
Ingredients
Scale
- 4 slices turkey bacon
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups zucchini, diced
- 2 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Instructions
- In a large pot, cook the turkey bacon until crispy. Remove and set aside.
- In the same pot, add olive oil and sauté the onion and garlic until soft.
- Add zucchini and corn, cooking for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add heavy cream, salt, and pepper, stirring to combine.
- Chop the turkey bacon and add it back to the chowder.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, skip the turkey bacon and use coconut cream instead of heavy cream.
- Adjust the thickness by adding more or less broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Summer Corn and Zucchini Chowder, Turkey Bacon, Hearty Soup, Summer Recipes