Zucchini-Corn Chowder Recipe

Name: Zucchini-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh corn or 10 oz. pkg. frozen corn; 4 strips bacon; 1 lb. summer squash, sliced (3 c.); 1 c. onions, minced; 3/4 c. green pepper, minced; 1 garlic clove, minced; 1 c. water; 1 1/2 tsp. salt; 1/4 tsp. dried basil leaves; 1/4 tsp. tarragon; 2 c. milk; 2 eggs, beaten; salt and pepper

Servings: persons

3 ears fresh corn or 10 oz. pkg. frozen corn
4 strips bacon
1 lb. summer squash, sliced (3 c.)
1 c. onions, minced
3/4 c. green pepper, minced
1 garlic clove, minced
1 c. water
1 1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. tarragon
2 c. milk
2 eggs, beaten
salt and pepper

1
Cut corn from cobs.
2
Saute bacon until crisp; crumble and set aside.
3
Add zucchini, onions, green pepper and garlic; saute in bacon drippings.
4
Add corn, water and all seasonings.
5
Bring mixture to a boil.
6
Reduce heat and simmer slowly for 10 minutes. Combine milk and eggs.
7
Add to pot and simmer until thickened.
8
Do not allow chowder to boil.
9
Sprinkle in bacon bits.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ears fresh corn or 10 oz. pkg. frozen corn, 4 strips bacon, 1 lb. summer squash, sliced (3 c.), 1 c. onions, minced, and more.

Yes, Zucchini-Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Corn Chowder

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