Ingredients
Scale
- 2 medium zucchinis, diced
- 2 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 slices turkey bacon, chopped
- 100 g chicken ham, diced
- 4 cups vegetable broth
- 1 cup milk or plant-based alternative
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and dice zucchinis and potatoes; chop onion and garlic; dice chicken ham and turkey bacon; remove corn kernels if fresh.
- Heat olive oil in a large pot over medium heat. Add turkey bacon and cook 3–4 minutes until slightly crispy. Add chicken ham and cook 2 more minutes.
- Add onions and garlic; sauté 3–4 minutes until translucent. Add zucchini and potatoes; stir to coat in oil.
- Add corn, thyme, paprika, salt, and pepper; stir well.
- Pour in vegetable broth; bring to a gentle boil, then reduce heat to simmer. Cover and cook 15–20 minutes until vegetables are tender.
- Stir in milk; simmer 5–7 minutes. Adjust seasoning.
- Optional: partially blend for a smoother texture.
- Serve hot, garnished with parsley.
Notes
Pre-chop vegetables to save time.
Adjust thickness with more broth or simmer longer for creamier chowder.
Customize with herbs, cheese, or mild spices.
- Prep Time: 15
- Cook Time: 30