@evolvingtable: Using up the garden before Fall sneaks in 🌿 (full recipe below!) This Chicken Corn Chowder with Zucchini is loaded with sweet summer corn, tender zucchini, and shredded rotisserie chicken in the most slurpable, creamy broth. One quick pulse of the blender makes it creamy without any heavy cream. One pot, cozy but not heavy, and a whole lot of summer in a bowl. Chicken Corn Chowder with Zucchini Recipe 4 slices bacon, diced and divided 1 tablespoon salted butter 1 onion, diced 2 ribs celery, diced 2 carrots, peeled and diced 4 cloves garlic, minced 4 cups chicken broth (or Better Than Bouillon chicken base stirred into hot water) 1 ¼ pounds Yukon Gold potatoes, diced into ½-inch cubes ¾ teaspoon dried thyme ¼ teaspoon dried tarragon 1 teaspoon paprika (half smoked, optional) 2 bay leaves 1 ½ teaspoons salt ½ teaspoon black pepper 1 (15.25-ounce) can corn kernels (fresh or frozen work too) 2 medium zucchini, diced into ½-inch cubes 3 cups shredded chicken 1 cup half-and-half Fresh flat-leaf parsley, chopped, for serving (optional) Cayenne pepper, for serving (optional) Cook the diced bacon in a large pot or Dutch oven over medium heat for 6-8 minutes, or until crispy. Transfer it to a paper towel-lined plate and save it for topping so it stays crispy. Add the butter to the bacon drippings, then add the onion, celery, and carrots and cook for 4-5 minutes, or until tender. Add the garlic and cook for 30 seconds, or until fragrant. Add the broth, potatoes, thyme, tarragon, paprika, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are halfway tender. Add the corn and zucchini and simmer for 8-12 minutes, or until the vegetables are tender. Discard the bay leaves. Transfer 2 cups of the chowder to a blender, purée until smooth, and stir it back into the pot. Or place an immersion blender in the pot and blend for 5-10 seconds, keeping some vegetables whole while puréeing others. Stir in the shredded chicken and half-and-half and cook for 2-3 minutes, or until heated through. Taste and adjust the salt and pepper. Serve garnished with the reserved bacon, parsley, and cayenne, if desired. Full recipe below, or at the link in bio! RECIPE: https://www.evolvingtable.com/chicken-corn-chowder-zucchini/

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Sunday 09 August 2026 21:51:40 GMT