Creamy Zucchini Chowder

Creamy Zucchini Chowder

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  • 1 lb. Applewood smoked bacon, crumbled
  • 2 T olive oil
  • ½ C or 1 med. onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2/3 C flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 cans (14 oz.) chicken broth
  • 1 pint half and half
  • 1/4 C unsalted butter
  • 6 oz. baby carrots, diced
  • 2 C frozen corn
  • 3 lbs. red potatoes, quartered with skin
  • 4 medium zucchini, halved lengthwise and cut into 1/4-inch pieces (4 cups)
  • 12 oz. Velveeta cheese, cubed


  1. Fry bacon in a frying pan until crispy. Cool then crumble; set aside 
  2. In a soup kettle, sauté the onion, garlic, basil and thyme in olive oil until vegetables are tender. Stir in the flour, salt, and pepper. Gradually add the chicken broth. Bring to a boil and boil until mixture thickens. 
  3. Add the half and half and butter; stir. Reduce heat and add carrots, corn, potatoes and zucchini. Simmer until vegetables are tender. 
  4. Mix the processed cheese into the soup; stir until melted. Spoon into bowl and top each with crumbled bacon.
Creamy Zucchini Chowder
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