Meal Type: Dinner

Prep Time: 30 min.

Cooking Time: 30 min.

Total Time: 60 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: American

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: July 16, 2009

1. In a large stock pot, cook the bacon until crisp.

2. Remove the bacon and drain on paper towels. In the same pot, add the onion and saute until soft.

3. Stir in the tomatoes, thyme, zucchini, and corn kernels.

4. Cook 2 minutes and then add the rice. Stir to combine.

5. Pour in the vegetable stock and bring the soup to a boil.

6. Simmer for 10 minutes to blend flavors. Remove 1 cup of the soup and place in a blender.

7. Add the milk to the blender and puree until smooth.

8. Add the puree back into the soup pot and stir to combine.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Corn and Zucchini Chowder recipe is low-cholesterol with 7.5mg per serving

This Corn and Zucchini Chowder recipe is high in Vitamin A with 119% of your daily recommended intake per serving. This Corn and Zucchini Chowder recipe is high in Vitamin C with 20% of your daily recommended intake per serving.

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.