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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Days

A creamy Summer Corn and Zucchini Chowder, perfect for cozy days, bursting with fresh vegetables from the farmer's market.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Use turkey bacon for a leaner option.
  • 1 medium Yellow Onion Substitute with any onion variety if needed.
  • 2 stalks Celery
  • 4 cups Corn Frozen corn works well if fresh is out of season.
  • 3 cloves Garlic Fresh is best, but garlic powder can be used.
  • 4 cups Chicken Broth Opt for low sodium or vegetable broth for vegetarian.
For the Body
  • 2 medium Russet Potatoes Yukon gold can be substituted for a richer flavor.
Seasoning and Spices
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 teaspoon Paprika Adjust according to your spice preference.
  • 1 teaspoon Dried Parsley Adjust according to your spice preference.
  • 1 teaspoon Thyme Adjust according to your spice preference.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your spice preference.
For the Freshness
  • 2 medium Zucchini Other summer squash varieties work too.
  • 2 medium Yellow Squash Other summer squash varieties work too.
For Creaminess
  • 1 cup Half and Half Swap for whole milk or coconut milk for dairy-free.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: Heat a large Dutch oven over medium heat. Add chopped bacon and cook for about 5 minutes until crispy and golden brown.
  2. Sauté the Aromatics: Add diced onion and chopped celery, cooking for an additional 3 minutes until they soften.
  3. Incorporate Fresh Corn and Garlic: Stir in corn and cook for about 4 minutes; add minced garlic and sauté for another minute.
  4. Add the Broth and Potatoes: Pour in chicken broth, increase heat to medium-high. Once simmering, add cubed potatoes and seasonings. Cook for 10 minutes.
  5. Mix in Zucchini and Yellow Squash: Add sliced zucchini and yellow squash, and cook for 10-12 minutes until vegetables are tender.
  6. Blend for Creaminess: Transfer 2 cups of the chowder to a blender, puree until smooth and return to the pot.
  7. Finish with Creaminess: Stir in half and half, remove from heat, and let sit for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Taste before serving and adjust seasoning with salt and pepper. For dairy-free option, use coconut milk instead of half and half.

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