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–+ servings
Summer Corn and Zucchini Chowder

Delicious Summer Corn and Zucchini Chowder to Savor

Enjoy the vibrant flavors of summer in a bowl with this creamy Summer Corn and Zucchini Chowder.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Adds savory flavor and depth; substitute with turkey bacon or omit for a vegetarian option.
  • 1 medium Yellow Onion Provides a sweet and savory base; substitute with shallots for a milder taste.
  • 2 stalks Celery Offers crunch and earthiness; can be swapped with diced bell peppers for a different flavor.
  • 4 ears Corn Fresh corn from the cob gives a sweet burst; frozen corn works well for convenience.
  • 3 cloves Garlic Enhances overall flavor; fresh is preferred for the best taste.
  • 4 cups Chicken Broth Serves as the soup base; use vegetable broth for a vegetarian version.
  • 2 medium Russet Potatoes Contributes creaminess and heartiness; Yukon gold can be used for a slightly different texture.
Seasonings
  • 1 teaspoon Kosher Sea Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Ground Black Pepper Essential for seasoning; adjust to taste.
  • 1 teaspoon Paprika Adds mild spice and color; smoked paprika can deepen the flavor.
  • 1 teaspoon Dried Parsley Bring herbal notes; fresh herbs can enhance flavor even more.
  • 1 teaspoon Thyme Bring herbal notes; fresh herbs can enhance flavor even more.
  • 1/4 teaspoon Cayenne Pepper Provides warmth; adjust for the desired spice level or omit if preferred.
For the Vegetables
  • 2 medium Zucchini Adds freshness and nutrition; can use other summer squashes for variety.
  • 2 medium Yellow Squash Complements the zucchini; feel free to mix it up with whatever you have on hand.
For Creaminess
  • 1 cup Half and Half Adds a rich creaminess to the chowder; substitute with whole milk for a lighter texture.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, cook chopped bacon over medium heat for about 5 minutes, or until it's crispy and golden brown.
  2. Add diced yellow onion and celery to the same pot, cooking for 3 minutes until they soften and become translucent.
  3. Introduce fresh corn into the pot, continuing to sauté for another 4 minutes. Then, add minced garlic, cooking for 1 additional minute.
  4. Pour in the chicken broth and increase the heat to medium-high until the mixture reaches a gentle simmer. Add diced Russet potatoes along with salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper.
  5. Stir in the sliced zucchini and yellow squash, cooking until the potatoes are fork-tender and all the vegetables are soft, which should take about 10-12 minutes.
  6. Transfer 2 cups of the chowder mixture to a blender, carefully pureeing until smooth. Return the mixture to the pot.
  7. Stir in the half and half to add richness and creaminess to your chowder.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftover chowder in an airtight container for up to 3 days in the fridge. For longer storage, freeze the chowder without dairy for up to 3 months. Reheat gently to maintain its creamy texture.

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