Corn Chowder with Bacon and Zucchini
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!
Servings: 6 servings
Calories: 219kcal
Ingredients
- 4 teaspoons butter divided (can omit for WW)
- 2 teaspoons olive oil
- 8 slices turkey bacon diced into tiny pieces
- ½ yellow onion diced
- 2 cloves garlic chopped
- 4 ears 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
- 2-3 teaspoons Old Bay seasoning
- Sprinkle of salt to taste
- Optional toppings: sharp cheddar cheese, green onion
Instructions
Instant Pot
- Set Instant Pot to saute and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
- 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.
- 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.
- 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.
- Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay.
Crock Pot
- Heat a large saucepan and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
- 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 onions, garlic, zucchini, summer squash, corn and potato into your crock pot.
- 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.
- 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.
- Garnish with sharp cheddar (if desired), green onion, bacon and an extra dash of old bay.
Notes
21 Day Fix: 1 1/2 GREEN, 1/4 RED, 1 YELLOW, 1 TSP, (per serving) [If you add cheese, be sure to measure and count your blue!]
WW: 4 points (per serving) [Calculated without cheese or butter]
Nutrition
Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 22g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 524mg | Potassium: 805mg | Fiber: 4g | Sugar: 8g | Vitamin A: 344IU | Vitamin C: 63mg | Calcium: 49mg | Iron: 2mg