INGREDIENTS:
- 4 strips bacon, chopped into bits
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, cut off from the cob
- 4 cloves garlic, minced
- 5 c. low-sodium chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried parsley
- 1/4 tsp. thyme
- 1/8 tsp. cayenne pepper
- l large zucchini, cut into quarters lengthwise, then sliced
- 1 large yellow squash, cut into quarters lengthwise, then sliced
- 2 c. half and half or whole milk
DIRECTIONS:
- Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
- Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini.
- Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10-12 minutes.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
- Let the chowder sit for 10 minutes before serving.