Creamy zucchini corn chowder packed with fresh vegetables and rich flavor.

Scale

1 tablespoon unsalted butter

2 strips bacon, diced

1 cup yellow onion, diced

2 cloves garlic, minced

1 pound russet potatoes, peeled and diced

4 cups chicken broth

1 zucchini, diced

4 ears corn kernels

1 cup heavy cream

1–2 tablespoons lemon juice

salt and pepper

1. Melt butter and cook bacon

2. Add onion and garlic

3. Add potatoes and broth and simmer

4. Add zucchini, corn, cream, seasoning

5. Simmer until tender

6. Blend half and combine

7. Finish with lemon juice

Use fresh corn for best flavor

Adjust seasoning before serving