Corn and Zucchini Chowder Recipe

Free Recipe Corn and Zucchini Chowder

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Corn and Zucchini Chowder Recipe

1/4 lb Bacon; dice
1 Yellow onion; dice
1 c Tomatoes; seed, dice
1 ts Fresh thyme
1 lb Zucchini; 1/2 cubes
2 c Corn kernels
1/2 c Rice
6 c Vegetable stock
1 c Milk
Salt and pepper

Corn and Zucchini Chowder Preparation

In a large stock pot, cook the bacon until crisp. Remove the bacon and drain on paper towels. In the same pot, add the onion and saute until soft. Stir in the tomatoes, thyme, zucchini, and corn kernels. Cook 2 minutes and then add the rice. Stir to combine. Pour in the vegetable stock and bring the soup to a boil. Simmer for 10 minutes to blend flavors. Remove 1 cup of the soup and place in a blender. Add the milk to the blender and puree until smooth. Add the puree back into the soup pot and stir to combine. Stir in the bacon and serve hot. Source: Home and Family. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest by M. Hicks <nitro_ii@email.msn.com> on Feb 4, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Corn and Zucchini Chowder?

If you know a better Corn and Zucchini Chowder Recipe please comment below.