Zucchini Corn Chowder

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Ingredients

  • 4 slices turkey 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 (I used white rice flour!)
  • 4 cups chicken broth
  • 1 cup 1% milk
  • 1 bay leaf
  • 2 medium zucchini, chopped
  • 1 1/2 cups corn kernels
  • 1/4 cup freshly grated Parmesan
  • Salt & pepper

Directions

  1. Heat a large stockpot oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel; set aside.
  2. Melt butter in the stockpot 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.
  3. 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.
  4. Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
  5. Garnished with Parmesan and bacon.

Enjoy!

 

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