Who else loves chowder? I know what you're thinking.. chowder? In the heat of summer? As for me, I love chowder all year long, even when it's hot. Summer chowder is so delicious because it incorporates all of the freshest vegetables of summer! And this one is no exception. It has EIGHT different vegetables in it! Including fresh summer sweet corn, zucchini and squash. Typically, many chowders like this will include potatoes but this one is extra low carb by incorporating cauliflower as a filler instead. This chowder is extra creamy and absolutely delicious! And? Has tons of thick-cut bacon, just the way I like it. This recipes also makes a large amount so its enough for the whole family or you can store it in the freezer to save it for a rainy day! I can honestly say I am looking forward to the cooler weather, just so I have a reason to make more soups and chowders. Bonus tip? Serve it up with a side of corn bread! I recommend trying my gluten free skillet cornbread. Don't be afraid to adjust it to your liking, including more cayenne pepper or topping with red pepper flakes if you desire more heat! Either way, you'll be sure to enjoy this big bowl of tastiness.
Serves: 8
Ingredients:
6 pieces thick-cut bacon, chopped
5 cups chicken bone broth (more or less for desired consistency)
1 13 oz can coconut milk (can sub heavy cream here if desired)
4 ears of corn, cut off the cob (about 3-4 cups)
1 large zucchini, cut into fourths lengthwise and then sliced
1 yellow squash, cut into fourths lengthwise and then sliced
1 large sweet onion, chopped
1 head cauliflower, rinsed and cut into small florets
1 cup mushrooms, chopped
2 medium carrots, peeled and diced
1 can lima beans, drained
2 large cloves of garlic (or 3 medium), minced
1/2 tsp fresh thyme
1/2 tsp paprika
1/2 tsp dried parsley
1/8 tsp cayenne pepper (optional)
1-2 pinches kosher salt, to taste
Cracked black pepper
Fresh parsley, to top
Note:
Gluten free
Dairy free
Directions:
Add bacon to a large pot over medium heat. Cook for 5 to 10 minutes, turning along the way until browned. Remove from the pan and set aside. Leave about 1 tbsp bacon grease in the pan.
Add the onions and sauté for about 1 min. Add the carrots next and sauté for another 2 mins. Add the corn and cook for about 4 more min. Lastly add the garlic for cook for another min until fragrant.
Add about half of the bacon back into the mix and stir well. Cook for another minute or so to meld the flavors. Add in the chicken broth, spices, salt and pepper and mix well.
Heat to medium to high heat and bring the pot to a simmer. Add in the cauliflower and reduce heat to medium. Cook for about 5 to 10 minutes until beginning to soften. Add in the butter beans, zucchini and squash and stir well. Cook for about 5 min and then add in the mushrooms and cook for 5 more min.
Remove 2 cups of chowder and place in a separate bowl. Puree either with a hand held immersion blender or regular blender. Add the puree back into the pot with the coconut milk. If needed, add more broth or puree more chowder to achieve desired thickness. You can also add corn starch or arrowroot starch to thicken if needed. Mix well and remove from heat.
Top with the extra bacon and chopped parsley for garnish. Enjoy!
I hope you enjoy a few delicious bowls of this chowder and add it to your summer recipe list! Until next time, Cheers! Magen Check
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