Leon's Zucchini Corn Chowder

Made, Written & Photographed by the Creators of the Point.

Try our Zucchini Corn Chowder

Serves 8 | Total Time: 1 hour and 30 minutes

Ingredients:

• 4 strips bacon, chopped into bits

• 1/2 large yellow onion, diced

• 2 ribs celery, finely diced

• 24 oz frozen corn

• 4 cloves garlic, minced

• 5 cup chicken broth, low sodium

• 5 yellow potatoes, cut into 1/4-inch cubes

• 1 1/2 teaspoon kosher sea salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon dried parsley

• 1/4 teaspoon thyme

• 1/8 teaspoon cayenne pepper

• 1 large zucchini, cut into quarters and thinly sliced

• 1 large yellow squash, cut into quarters and thinly sliced

• 2 cup half and half

• 8oz block of Leon's Cheese Farmhouse Cheddar, shredded

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Instructions:

Heat a large Dutch oven, or large pot, over medium heat. Once it's hot, add 4 strips of bacon (cut into pieces) and cook until crisp.

Leaving the bacon and its grease in the pot, add onion, garlic and celery. Cook for about 5 minutes or until aromatic, and then add corn and continue to cook for another 5 minutes.

Pour in 5 cups chicken broth and increase heat to medium-high. Once it is simmering, add 5 potatoes (in 1/4 inch pieces) and your seasonings: 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, and a pinch of cayenne pepper. Reduce heat to medium and simmer for 7 minutes.

Add zucchini and yellow squash and cook until potatoes are fork tender and the zucchini and squash are fully cooked, about 10 minutes.

Transfer two cups of the chowder to a food processor or blender and puree until smooth, about 2 minutes. Return the mixture to the pot and add 2 cups half and half and 3/4 of Leon's Cheese Farmhouse Cheddar. Stir until combined and remove from heat.

Let it sit for several minutes and serve with additional cheese on top!