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Corn Chowder with Bacon and Zucchini

  • Author: Nancylynn
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot | Crock Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

This Instant Pot Corn Chowder Recipe is creamy and delicious, but also chock full of veggies like zucchini, squash, and a hidden cauliflower puree (don’t tell them!  They will never know!).  This fresh corn chowder is gluten free, dairy free, and can be vegan, but I love to top it with a little cheese and crispy bacon!


Scale

Ingredients

  • 4 tsp butter, divided (can omit for WW)
  • 2 tsp olive oil 
  • 8 slices of turkey bacon, diced into tiny pieces
  • ½ yellow onion, diced
  • 2 cloves of garlic, chopped
  • 4 ears of corn, shucked 
  • 2 summer squash or zucchini 
  • 1 large potato, diced
  • 2 ½ cups chicken broth or veggie broth 
  • 1 small or ½ large head of cauliflower, leaves and stem cut off but head in tact in one large piece
  • 23 tsp old bay seasoning 
  • Sprinkle of salt, to taste 
  • Optional toppings- sharp cheddar cheese, green onion

Instructions

Instant Pot

  1. Set Instant Pot to saute and add in 2 tsp of butter.   Saute turkey bacon until very crisp. Remove and set aside. 
  2. Add in remaining butter and olive oil.  Saute onion until fragrant, then add in garlic.  Saute for an additional minute, being careful not to burn the garlic.  Add in zucchini, summer squash, corn and potato.  Give everything a stir.  
  3. Top with chicken broth and stir in old bay seasoning.  Add whole cauliflower in and place lid on the IP.  Set on manual/pressure cook for 3 minutes.  After cook time, do a 5 min NR, then slowly quick release and hold a kitchen towel over the knob. 
  4. Remove cauliflower and ¼-½  cup of soup and puree in a blender, then add blended puree back to soup.  Stir, then taste and add salt and pepper if desired.  
  5. Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay. 

Crock Pot

  1. Heat a large saucepan and add in 2 tsp of butter.   Saute turkey bacon until very crisp. Remove and set aside. 
  2. Add in remaining butter and olive oil.  Saute onion until fragrant, then add in garlic.  Saute for an additional minute, being careful not to burn the garlic. 
  3. Add in onions, garlic, zucchini, summer squash, corn and potato into your crock pot. 
  4. Top with chicken broth and stir in old bay seasoning.  Add whole cauliflower in and place lid on the slow cooker. Set to low for 6-8 hours.
  5. Remove cauliflower and ¼-½  cup of soup and puree in a blender, then add blended puree back to soup.  Stir, then taste and add salt and pepper if desired. 
  6. Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay. 


Notes

21 Day Fix Containers:  1.5 GREEN, 1 YELLOW, 1 TSP, .25 RED (if you add cheese, be sure to measure and count it)

WW: Green – 5 points, Blue- 3 points, Purple- 2 points (per serving) – calculated without cheese or butter


Nutrition

  • Serving Size: 1 1/2 cups

Keywords: corn chowder, corn chowder recipe, fresh corn chowder, instant pot corn chowder