Original Post: https://www.evolvingtable.com/chicken-corn-chowder-zucchini/
Chicken Corn Chowder with Zucchini
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.
Servings: 6 servings
Ingredients
- 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)
Instructions
- Cook the diced bacon in a large pot or Dutch oven over medium heat for 6-8 minutes, or until crispy. Transfer all of 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. Alternatively, place an immersion blender in the pot and blend for 5-10 seconds, keeping some of the 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.
Notes
- Rotisserie chicken: One rotisserie chicken yields about 3 cups shredded. Stir it in at the end just to warm through so it stays tender.
- Cook the chicken from scratch: Brown 1 pound diced boneless, skinless chicken thighs in the bacon drippings before the vegetables. Remove, then stir back in at the end with the half-and-half. Adds about 10 minutes.
- Potatoes: Yukon Gold holds its shape and adds buttery body. Red potatoes also work. Skip russets, since they break down and turn the chowder grainy.
- Creaminess: Pureeing some of the cooked chowder is what makes it creamy, so 1 cup of half-and-half is plenty. For more body, puree an extra cup instead of adding more dairy.
- Corn: Fresh off the cob (about 4 ears) is best in summer, but frozen works year-round with no need to thaw. Canned is fine too, just drain it.
- Make it bacon-free: Omit the bacon and start with 2 tablespoons butter. Keep the ½ teaspoon smoked paprika so you still get that signature chowder smokiness.
- Storage: Store in an airtight container in the fridge for up to 4 days. It tastes even better the next day.
- Reheating: Reheat on the stovetop over medium-low so the dairy doesn’t separate, or microwave individual portions.
- Freezing: Freeze it before you add in the half and half as the dairy tends to separate and go grainy after thawing.
- Gluten-free: Naturally gluten-free (no flour). Just confirm your broth is certified gluten-free.
