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One of the few things that did decently in our garden, despite my neglect during and following a massive roofing project, was our zucchini. There are so many yummy recipes for zucchini bread or beans, rice, and zucchini or even zucchini brownies, but there are also only so many times any of us can handle eating the same zucchini dishes. So, after a little Pinterest search, I discovered this gem and gave it a go. It’s a delicious way to enjoy a summer staple vegetable!

1Tablespoon butter
2 strips bacon, chopped
1 cup chopped onion
2 celery stalks, chopped
1/2 cup carrot, peeled and chopped
2 garlic cloves, minced
2 medium potatoes, peeled and diced
4 cups water
2 3/4 cup sweet corn
1 1/2 cup zucchini, diced
1 cup half and half
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

In a large stockpot, melt butter and add bacon until it begins to brown. Add onion, celery, carrots, garlic, and thyme. Cook until veggies begin to soften. Add potatoes, water, thyme, salt, pepper, and bay leaf. Raise heat if needed to bring to a simmer and cook until potatoes are halfway soft. Add zucchini and corn and continue to simmer about 8-12 more minutes until veggies are tender. Discard 
bay leaf. Transfer 2 cups of chowder to a food processor and puree until smooth. Stir the mixture back into the pot. Add half and half and heat until warm. Taste test and add additional salt and/or pepper as needed. Garnish with fresh parsley, cayenne, or shredded cheese.
Thanks Little Broken for the recipe inspiration!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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