Zucchini Chowder
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Zucchini Chowder
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| Servings |
| 71 cup servings |
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Ingredients
- olive oil spray
- 4slices low sodium turkey bacon
- 1cup yellow oniondiced
- 1/2cup carrotdiced
- 1/2cup celerydiced
- 2cups russet potatowith skin, diced
- 1 Tablespoon dried thyme
- 4cups Low Sodium Vegetable Broth
- 1cup zucchiniwith skin, diced
- 1cup yellow squashwith skin, diced
- 2cups unsalted sweet yellow corndrained
- 1cup whole milk
- 1teaspoon kosher salt
- 1teaspoon pepper
- 1Tablespoon parsleyminced for garnish
Instructions
- Lightly coat the bottom of a pot with olive oil spray.
- Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
- Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
- Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
- Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
- Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
- Add the bacon and milk. Simmer until just heated through.
- Garnish with minced fresh parsley.
Recipe Notes
