Fall Vegetable and Bacon Chowder

Fall Vegetable and Bacon Chowder

I’ve talked about my love for vegetable soups before, I make one just about every week. A couple of weeks ago I decided to make one that’s heartier than usual and chose a Fall Vegetable and Bacon Chowder. I find this chowder to be the perfect consistency with little bits to bite on.

Fall Vegetable and Bacon Chowder

I did also cook chicken breasts separately, shredded and browned them nicely and added it to this chowder. While the soup is plenty hearty on it’s own, I like to add extra protein in there to make it a more complete meal and so that my husband can enjoy it even more, since he’s a stickler for lots of protein. He loves this Fall Vegetable and Bacon Chowder, along with everyone else in my family who have tried it. However, the chicken is totally optional and can be added at the very end.

Fall Vegetable and Bacon Chowder

Fall Vegetable and Bacon Chowder


Servings: approx 8 bowls

Ingredients:

  • 5 cups vegetabe broth
  • 1 1/4 cup heavy cream, whole milk can work too
  • 1 yellow onion, chopped
  • 2 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 cups yellow corn
  • 2 garlic cloves, diced
  • 2 tbs dried thyme
  • 1 tbs paprika
  • black pepper to taste, I used about 1/2 tsp
  • salt to taste, I used about 1 1/2 tsp
  • 1/2 tbs chili powder
  • 6-8 strips thick cut bacon, chopped
  • 2 tbs salted butter
  • 3 medium/large russet potatoes, peeled and chopped
  • 1 cup gouda cheese, can be shredded or just chopped up

Directions:

Tip: I cook everything from the beginning in a soup pot to make it easier.

  1. Cook bacon until crispy. Crumble and set aside.
  2. To the pot with the remaining bacon grease, add the butter, zucchini, squash and onion and cook for 5 minutes. Add the corn, garlic, paprika, chili powder, salt, pepper and cook for another 5 minutes. Add the potatoes, broth and dried thyme.
  3. Cover pot and bring the soup to a boil allowing it to simmer 15- 20 minutes, until the potatoes are soft.
  4. Reduce to low heat and add cream to soup. Stir for 1 minute.
  5. Transfer 1/2 of the soup to a blender and blend until smooth, but still thick.
  6. Return blended soup to the pot. Stir in the gouda until melted.
  7. Stir in the bacon crumbles. Serve!

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