Zucchini Corn Clam Chowder Recipe

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Clam Stews, Soups and Chowders    Clams    Slow Cooker Chowders    Slow Cooker Soup Recipes    Summer   

 

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Stove Top and Slow Cooker Instructions

 

Zucchini Corn Clam Chowder is a remake of the classic clam chowder recipe we know and love.  Clam chowder is already a winner all by itself, but it becomes even more superior with the addition of vegetables picked fresh from the garden.  Hence, a chowder recipe that highlights the summer harvest of garden fresh corn and zucchini squash.  Many recipes are available in cookbooks and on the internet for just a zucchini corn chowder.  Since I love clam chowder, it was a simple decision to add clams and clam juice for additional flavor.

I decided to use my Great Grandmother’s family clam chowder recipe as the base for this soup.  In addition, I included garden vegetables and fresh herbs.  The inclusion of bacon is the secret ingredient to Great Grandma’s chowder.  As a result of adding cooked bacon, some of the residual bacon grease is left behind in the pan which also imparts additional flavor to the sauteed onions and vegetables. The outcome of this summer vegetable packed clam chowder: a hearty, flavorful soup devoured by the entire family.  Even the young kids were delighted!  You could also prepare this version of clam chowder in the winter months with canned or frozen corn.

Stove top and slow cooker instructions have been provided for this Zucchini Corn Clam Chowder recipe.

 

Zucchini Corn Clam Chowder

 

 

Zucchini Corn Clam Chowder

 

 

 

 

Zucchini Corn Clam Chowder Recipe:

Zucchini Corn Clam Chowder Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: Serves 8

Stove top cooking time: 50 minutes Slow Cooker Time: High heat 4-5 hours/ Low heat 8-10 hours

Ingredients:

4 to 5 bacon slices, cut into 1/4-inch pieces
1/4 cup salted or unsalted butter (your choice)
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon fresh or dried thyme
2 carrots, peeled and chopped into 1/2- inch pieces
2 stalks of celery, chopped into 1/2-inch pieces
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups half and half cream*
2 medium zucchini squash, chopped into 1/2 pieces  
4 ears of fresh corn, husk removed and corn kernels cut from cob**
4 medium sized white or yellow potatoes, cut into 1/2-inch pieces*** 
2 (6.5-ounce) cans minced clams, undrained
2 cups prepared or homemade chicken stock or broth (learn how to make homemade chicken stock)
Fresh parsley to garnish


* I sometimes use milk or cream, depending on what I have on hand.

** Can substitute with 3 cups of canned or frozen corn.

*** Can substitute with Russet potatoes, which need to be peeled first.

 

Instructions:

Stove Top:

In a large soup pot over medium heat, sauté bacon until crisp and golden brown.  Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot.  Just leave a little bacon fat behind to coat the bottom of the soup pot.

Reduce heat to low, add butter, and stir until melted.  Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes).  Sauteing the onions in the butter is important to achieve the excellent taste.  DO NOT SKIP THIS STEP.  Next add the thyme, carrots, and celery.  Stir together to combine with the onion mixture.  Sauté for 3 to 4 minutes until the carrots start to soften.

Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly.  Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.  Add salt and pepper to taste.

Add the zucchini, corn, potatoes, and cooked bacon.  Pour in enough chicken stock until all the vegetables are covered.  Simmer for approximately 10 to 15 minutes or until the potatoes are soft.  Add the clams and clam liquid; simmer until thoroughly heated.  Season to taste with additional salt and pepper.

Serve in large soup bowls . I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).

Serve with crackers or bread.

Makes 8 servings.

 

Slow Cooker:

Preheat Slow Cooker on high heat.

Add the zucchini, corn, and potatoes into the slow cooker.

In a large skillet over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot.  Just leave a little bacon fat behind to coat the bottom of the pan.

Reduce heat to low, add butter, and stir until melted.  Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes).  Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP.  Next add the thyme, carrots, and celery.  Stir together to combine with the onion mixture.  Sauté for 3 to 4 minutes until the carrots start to soften.

Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly.  Gradually add the milk, stirring constantly until sauce comes to a boil and thickens. Remove from heat and add salt and pepper to taste.

Pour the contents of the soup base into the slow cooker.  Add the bacon and pour in enough chicken stock until all the vegetables are covered.  Stir everything together and cover with a lid.  Cook on high heat for 4 to 5 hours or low heat for 8 to 10 hours until the potatoes are softened.

Fifteen (15) minutes before serving, remove the lid and stir in the clams and clam juice; cover with lid.  Allow the clams to heat through before serving.

Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).

Serve with crackers or bread.

Makes 8 servings.
 

https://whatscookingamerica.net/soup/zucchinicornclamchowder.htm

 

Zucchini Corn Clam Chowder

 

 

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