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Zucchini Corn Chowder

Western.Chefs's picture
Ingredients
  Diced zucchini 2 Cup (32 tbs), unpeeled (2 To 4 Small Zucchini)
  Water/Light chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Marjoram leaves 1⁄2 Teaspoon
  Bacon slices 4 , diced
  Onion 1 , chopped
  Flour 1 Tablespoon
  Canned cream style corn 1 Pound (1 Can, White Variety)
  Milk 2 Cup (32 tbs)
  Nutmeg 1 Pinch
  Freshly ground black pepper To Taste
  Minced parsley/Paprika 1 Tablespoon
Directions

Combine zucchini, water or broth, salt and marjoram.
Cover and simmer gently until tender but not mushy, about 10 minutes.
Meanwhile, in deep saucepan or soup pot, cook bacon until crisp and drain on paper towels.
In 2 tablespoons of the drippings (or substitute margarine if you prefer), cook onion gently until soft.
Blend in flour and cook slowly about 2 minutes.
Drain liquid from zucchini into mixture and stir over moderate heat until it bubbles and thickens slightly.
Add zucchini, corn and milk.
Season with a pinch of nutmeg, a few grindings of pepper, additional salt to taste and the bacon bits.
Cook over very low heat, stirring often, until chowder is hot and flavors are mellowed together.
Ladle into warm bowls and sprinkle with parsley or bright paprika.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Zucchini
Interest: 
Healthy

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