Zucchini Corn Chowder

I've been in a soup kick lately. It may have something to do with the weather which has been rainy and dreary. It may be that it's still winter and you're supposed to have soup in winter. It may be that I was searching for new food recipes and the picture intrigued me. Whatever it is, I ran into this recipe and made it and it was great.

Well, I made a tweaked version of it. Because ... yanno. Feel free to tweak to your taste.

 Not the best picture in the world, it doesn't even come close! But I was too hungry to get a great shot so forgive me this time.

Not the best picture in the world, it doesn't even come close! But I was too hungry to get a great shot so forgive me this time.


  • 4 slices of bacon
  • 2-3 tablespoons of unsalted butter
  • 3 minced garlic cloves
  • 1/2 large sweet onion, diced
  • 2-3 carrots, peeled and diced or julienned
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth (I use low sodium, organic, free-range chicken broth because it suits my ideals and because there's enough salt in this world so use less)
  • 1 cup half and half (or milk works, too. I had more half and half than milk so...)
  • 1 bay leaf
  • 1 medium zucchini, chopped
  • 1-1/2 cups corn (I used Publix organic frozen because I find it's the sweetest)
  • 1/2 cup English peas but you can use frozen if it's what you have on hand
  • Salt and pepper to taste


  1. In a large Dutch oven (or stockpot) over medium heat, cook bacon until crisp. Transfer to paper towel.
  2. Do NOT drain the pot or get rid of the grease. That's the flavor you're looking at right there and you want that. Really.
  3. Melt butter and add garlic, onion, carrots and celery. Cook until tender, about 3-4 minutes. Don't over cook as you don't want them mushy.
  4. Stir in thyme, basil and rosemary.
  5. Add flour and stir. Let them cook together for about a minute until fully incorporated.
  6. Add chicken broth, half and half, zucchini, corn and peas. Stir. Add bay leaf.
  7. Reduce heat and simmer until the zucchini, corn and peas are tender, approximately 5-10 minutes.
  8. Season with salt and pepper to taste.


148 calories, 7g total fat, 24mg cholesterol, 71mg sodium, 187mg potassium, 15g carbs, 4g protein

Side Note:

What happened to the bacon? Ah, ha! You noticed I didn't use it. I've decided not to eat pigs or cows any more so I didn't dice it and add it to the soup. You can certainly do that if you wish. I'm sure it will taste quite lovely. In my case, my husband ate some and the dogs got the rest.

Yes, I know that I cheated and used the grease from it. I'm trying. I get credit for that, right?