Zucchini Corn Chowder

• Meat

  • 4 slices Bacon

• Produce

  • 1/4 tsp Basil, dried
  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 1 1/2 cups Corn, canned or roasted frozen kernels
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 2 Zucchini, medium

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1 cup 2% milk
  • 2 tbsp Butter, unsalted
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 bay leaf
• 2 medium zucchini, chopped
• 1 1/2 cups corn kernels, frozen, canned or roasted
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with Parmesan, parsley and bacon, if desired.