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Corn and Zucchini Chowder

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

Corn and Zucchini Chowder

 

Ingredients

  • 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

Directions

  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.

- RECIPES MADE FOR REAL LIFE -

Products in this recipe

Milk

Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.

Butter

The dairy goodness that started it all in 1900, our butter is still a smooth and delicious staple with a place in every kitchen.

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