Summer Sweet Corn Chowder

Harvest is near. Driving home every day we’re surrounded by cornfields and bean fields.  I can see them starting to change.  Corn stalks turning brown.  Bean leaves yellowing after a summer of repeated rain and midwestern sun beating down.  And my heart leaps a little bit because it means my favorite season is approaching.

One of my favorite things about fall is food.  Okay, I lied.  I like food in every season.  But I LOVE fall food.  Crockpots. Instapots. Chili simmering on the stove.  Football season food.  The smells of cinnamon and nutmeg and pumpkin pie spice.  I’m drooling just typing this.

 

With summer is drawing to a close, I’ve found the grocery store shelves are a combination of summer and fall veggies, and to be honest, it’s not always easy to combine the two.  I think I did a pretty good job combining the two here.  I will say, this soup/chowder/stew would be pretty good with some butternut squash too!

Let me know what you think!  I hope your family enjoys it as much as mine did!

Ingredients: 

2 large chicken breasts (I cooked mine in the air fryer then shredded them)

1 quart organic vegetable broth

1 large zucchini, sliced and quartered thin

2 large celery stalks, chopped

3/4 c carrots, chopped

2 tbsp minced yellow onion

1.5 cups summer sweet corn (we get ours from the farm)

1 c plain greek yogurt

2 tsp herbed chicken seasoning

1 tsp garlic powder

1 tsp oregano

Turkey Bacon (optional)

Sea salt, black pepper to taste.

Directions: 

Cook chicken (rotisserie chicken works great for this too) thoroughly and set aside.  In a large Dutch Oven add vegetables (minus the corn) and 1/4 c of broth.  Simmer 10-15 minutes.  Add remaining ingredients except for the Greek yogurt.  Bring to a boil.  Reduce heat to simmer and cook 5-10 minutes.  Remove from heat.  Stir in Greek yogurt.

Top with turkey bacon.

Spoon into bowls, enjoy.

Makes 4-6 servings.