Cottage Cheese Zucchini Corn Chowder
This cottage cheese zucchini corn chowder is creamy, protein packed summer comfort food dinner. It’s incredibly easy to make and comes together in one pot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Scale
- 2 Tbsp. butter
- 2 strips of bacon, chopped
- 1 cups yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 1 T fresh thyme
- 2 medium sized potatoes, peeled, diced
- 3 cups water + more if needed (chicken or vegetable stock also works)
- 1 bay leaf
- 2 1/2 cups sweet corn (fresh or frozen works)
- 1 medium zucchini, diced
- 1 cup whipped cottage cheese*
- 1 cup chicken – cooked, shredded
- Salt/Pepper to taste
- Cayenne to taste
Instructions
- In a large stockpot melt butter over medium heat. Add bacon, cook until crisp.
- Add onion, carrots, garlic, and thyme. Cook until they begin to soften, stirring occasionally.
- Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, cook until potatoes are halfway done.
- Add the corn and let simmer for 8-10 minutes then add zucchini, salt, pepper and cayenne. Simmer for an additional 10 minutes or until the vegetables are done.
- Discard the bay leaf and transfer 2 cups of the chowder to a food processor/blender. Puree until smooth.
- Stir the pureed chowder back into the pot. Add the whipped cottage cheese and chicken. Allow it to simmer until heated through.
Notes
You can always add more water or broth if chowder is too thick!
* How to make whipped cottage cheese: we’ve found that a food processor works best. It’s the most effective way to get a smooth, silky texture. Buzz the processor for a few seconds, scrape down the sides of the processor bowl, and repeat until no more curds remain.
Nutrition
- Serving Size: 1
- Calories: 231
- Protein: 14
