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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder to Savor This Season

Embrace summer with this comforting Summer Corn and Zucchini Chowder, bursting with fresh flavors and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Adds savory flavor and depth; substitute turkey bacon for a lighter option.
  • 1 medium Onion Provides a flavorful base; use shallots for a sweeter taste.
  • 2 stalks Celery Offers crunch and balances flavors; can be omitted for a lower-sodium option.
  • 4 cups Fresh Corn A key ingredient for sweetness and texture; frozen corn works in a pinch.
  • 3 cloves Minced Garlic Enhances the chowder's flavor; substitute with garlic powder if needed.
  • 4 cups Chicken Broth Forms the hearty soup base; opt for vegetable broth for a vegetarian version.
  • 2 medium Potatoes Adds heartiness; yellow or red potatoes are best, or try sweet potatoes for a twist.
  • 1 teaspoon Kosher Salt Essential seasoning.
  • 1 teaspoon Black Pepper Essential seasoning.
  • 1 teaspoon Paprika Adds color and mild heat; smoked paprika contributes a richer flavor.
  • 2 tablespoons Parsley Fresh herbs for brightness; dried herbs can be used at a fraction of the amount.
  • 1 teaspoon Thyme Fresh herbs for brightness; dried herbs can be used at a fraction of the amount.
  • 1/4 teaspoon Cayenne Pepper Introduces heat; adjust to taste or omit if desired.
For the Veggies
  • 2 medium Zucchini Provides texture and additional freshness; other summer squash varieties work too.
  • 2 medium Yellow Squash Provides texture and additional freshness; other summer squash varieties work too.
For Creaminess
  • 1 cup Half and Half Makes the chowder creamy; substitute heavy cream for richness or almond milk for a non-dairy option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: In a large Dutch oven, place diced bacon over medium heat and cook until crispy, about 5 minutes. Stir occasionally to ensure even cooking. Once crisp, remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
  2. Sauté the Aromatics: Add diced onion and celery to the pot, cooking for about 3 minutes until softened. Stir frequently to enhance flavor.
  3. Incorporate the Corn: Mix in the fresh corn, cooking for an additional 4 minutes while stirring occasionally.
  4. Add Garlic for Flavor: Sprinkle in minced garlic, cooking for about 1 minute until fragrant.
  5. Pour in the Broth: Carefully pour in the chicken broth, increasing heat to medium-high until gently simmering, about 5 minutes.
  6. Add Potatoes and Spices: Mix in cubed potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne pepper. Let simmer for about 10 minutes, or until potatoes are tender.
  7. Introduce Zucchini and Yellow Squash: Stir in chopped zucchini and yellow squash, allowing to simmer for another 10-12 minutes.
  8. Blend for Creaminess: Blend about 2 cups of the chowder until silky smooth using an immersion blender or traditional blender.
  9. Stir in Half and Half: Pour in the half and half and mix well. Remove from heat.
  10. Let It Rest Before Serving: Allow chowder to sit for about 10 minutes to let flavors meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Use seasonal, fresh vegetables for optimal flavor. Adjust salt and spices according to taste.

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