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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

This Creamy Summer Corn and Zucchini Chowder is a delightful blend of sweet summer corn and tender zucchini, perfect for cozy summer nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 slices Bacon Adds savory depth and richness; for a vegetarian version, simply omit it.
  • 1 medium Yellow Onion Provides sweetness and aromatic flavor; shallots can be used for a milder taste.
  • 2 stalks Celery Adds freshness and a slight crunch; no substitutions recommended.
  • 4 ears Corn Brings sweetness and texture; use fresh ears for the best flavor, though canned corn can be a quick substitute.
  • 3 cloves Garlic Enhances flavor with its aromatic qualities; no substitutions recommended.
  • 4 cups Chicken Broth Serves as the chowder's base; low-sodium options help control salt. For a vegetarian option, substitute with vegetable broth.
  • 2 medium Russet Potatoes Provides starch for thickness; you can switch with Yukon Gold for a creamier texture.
  • 1 teaspoon Kosher Sea Salt Essential for enhancing overall flavor; adjust according to personal taste.
  • 1 teaspoon Black Pepper Adds a mild heat; use freshly cracked for better flavor.
  • 1 teaspoon Paprika Contributes a subtle smokiness; adjust to taste depending on desired intensity.
  • 1 tablespoon Dried Parsley Adds color and mild herbal notes; fresh parsley can also be used for an extra pop.
  • 1 teaspoon Thyme Offers earthy tones; fresh thyme can replace dried for a more vibrant flavor.
  • 1/4 teaspoon Cayenne Pepper Introduces a gentle kick; reduce for a milder result.
  • 2 medium Zucchini Adds color and nutrients; yellow squash works well as an alternative.
  • 2 medium Yellow Squash Complements zucchini, adding texture; more zucchini can be used.
  • 1 cup Half and Half Creates a creamy texture; for a lighter twist, whole milk or a non-dairy option can be substituted.

Equipment

  • Dutch oven
  • Blender

Method
 

Chowder Instructions
  1. In a large Dutch oven or stockpot, cook the chopped bacon over medium heat for about 5 minutes until it's crispy and golden brown.
  2. Remove the bacon using a slotted spoon, leaving the drippings in the pot.
  3. Add the diced yellow onion and celery, sautéing for 3 minutes until they're softened and fragrant.
  4. Stir in the fresh corn and cook for an additional 4 minutes.
  5. Add minced garlic and sauté for 1 minute.
  6. Pour in the chicken broth and bring to a gentle simmer.
  7. Add the cubed russet potatoes along with kosher salt, black pepper, paprika, dried parsley, dried thyme, and cayenne pepper. Simmer for 10 minutes until the potatoes are fork-tender.
  8. Introduce the sliced zucchini and yellow squash into the pot, stirring gently to combine, and cook for 10-12 minutes.
  9. Carefully ladle 2 cups of the chowder into a blender, pureeing until smooth.
  10. Return the blended chowder back to the pot, stirring well to combine.
  11. Allow the chowder to rest for 10 minutes off the heat before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store any leftover chowder in an airtight container for up to 3 days in the fridge. For longer storage, freeze the chowder in safe containers for up to 3 months, omitting the dairy.

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