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Zucchini Corn Chowder Recipe
|Diced zucchini||2 Cup (32 tbs), unpeeled (2 To 4 Small Zucchini)|
|Water/Light chicken broth||2 Cup (32 tbs)|
|Marjoram leaves||1⁄2 Teaspoon|
|Bacon slices||4 , diced|
|Onion||1 , chopped|
|Canned cream style corn||1 Pound (1 Can, White Variety)|
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Minced parsley/Paprika||1 Tablespoon|
Serving size: Complete recipe
Calories 796 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 52.1 mg
Sodium 2611.3 mg108.8%
Total Carbohydrates 141 g46.9%
Dietary Fiber 11.8 g47.2%
Sugars 48.9 g
Protein 31 g62%
Vitamin A 52.7% Vitamin C 157.1%
Calcium 62.4% Iron 27.7%
*Based on a 2000 Calorie diet
Cover and simmer gently until tender but not mushy, about 10 minutes.
Meanwhile, in deep saucepan or soup pot, cook bacon until crisp and drain on paper towels.
In 2 tablespoons of the drippings (or substitute margarine if you prefer), cook onion gently until soft.
Blend in flour and cook slowly about 2 minutes.
Drain liquid from zucchini into mixture and stir over moderate heat until it bubbles and thickens slightly.
Add zucchini, corn and milk.
Season with a pinch of nutmeg, a few grindings of pepper, additional salt to taste and the bacon bits.
Cook over very low heat, stirring often, until chowder is hot and flavors are mellowed together.
Ladle into warm bowls and sprinkle with parsley or bright paprika.