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Corn and Zucchini Chowder

  • Prep
    15 MIN
  • Total
    45 MIN
  • 4 - 6

Corn and Zucchini Chowder


  • 30 ml (2 tbsp.) Scotsburn butter
  • 1 garlic clove, minced
  • 1 leek (white part only), rinsed and chopped
  • 3 potatoes, peeled and diced  
  • ½ jalapeño, minced (with or without the seeds)
  • 1.5 L (6 cups) chicken or vegetable broth
  • 2 zucchinis, diced
  • 1 can of corn
  • 1 tomato, peeled, seeded, and diced
  • 125 ml (1/2 cup) Scotsburn 2% milk
  • 6 slices of bacon, cooked and chopped
  • 15 ml (1 tbsp.) chives, finely chopped
  • 15 ml (1 tbsp.) fresh dill, chopped


  1. In a pot set over medium-low heat, cook the garlic and leek in butter for 3 minutes. Add the potatoes and jalapeño and continue to cook another 5 minutes.  
  2. Increase the heat to medium and add the broth. Continue cooking until potatoes are tender (approximately 8 minutes). Pour half the soup mixture into a separate pot and, using an immersion blender, puree until smooth.
  3. Combine the 2 mixtures and add the zucchini, corn, and tomato. Cook approximately 8 minutes. Season.
  4. Just before serving, turn off the heat and add the milk. Serve in bowls and garnish with cooked bacon and fresh herbs.


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