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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder to Savor Summer Flavors

This Creamy Summer Corn and Zucchini Chowder celebrates summer flavors with fresh veggies and a rich, comforting base.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 slices Bacon Adds smoky flavor; pancetta can be used for milder taste.
  • 1 medium Yellow Onion Provides natural sweetness; substitute with shallots.
  • 2 stalks Celery Contributes crunch; can use carrots or bell peppers.
  • 3 cups Corn Fresh corn is best; frozen corn works in a pinch.
  • 3 cloves Garlic Enhances flavor; always use fresh.
  • 4 cups Chicken Broth Low sodium recommended; use vegetable broth for vegetarian.
  • 2 medium Russet Potatoes Adds bulk; Yukon Gold can be used for buttery flavor.
For the Seasoning
  • 1 teaspoon Salt Essential for flavor.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Paprika Adds color; smoked paprika recommended.
  • 1 tablespoon Dried Parsley Fresh can be substituted at three times the quantity.
  • 1 teaspoon Thyme Dried or fresh.
  • 1/4 teaspoon Cayenne For a hint of heat.
For the Veggies
  • 2 medium Zucchini Provide texture; swap for any summer squash.
  • 2 medium Yellow Squash Adds nutrients and color.
For Creaminess
  • 1 cup Half and Half Adds creaminess; use whole milk for a lighter version.

Equipment

  • Dutch oven
  • blender

Method
 

Cooking Instructions
  1. In a large Dutch oven, set over medium heat, add the diced bacon. Cook for about 5 minutes, stirring occasionally, until crispy.
  2. Add diced yellow onion and chopped celery to the pot with the bacon. Sauté for roughly 3 minutes until the onion is translucent.
  3. Incorporate fresh corn kernels and continue cooking for an additional 4 minutes until the corn is tender.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant. Carefully pour in the chicken broth and bring to a gentle simmer.
  5. Mix in the diced russet potatoes, followed by salt, pepper, paprika, dried parsley, thyme, and cayenne.
  6. Fold in the chopped zucchini and yellow squash. Continue cooking for another 10-12 minutes until potatoes are tender.
  7. Remove about 2 cups of the chowder and carefully transfer to a blender. Puree until smooth and return to the pot.
  8. Mix in the half and half, stirring well to incorporate. Allow to sit for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This chowder retains texture from the veggies while offering a creamy comfort. Perfect with a crusty bread.

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