Corn and Zucchini Chowder

Why Make This Recipe

Summer Corn and Zucchini Chowder is a delicious and hearty dish that highlights the fresh flavors of summer produce. This chowder is creamy, comforting, and filled with vibrant vegetables. It’s perfect for enjoying on a warm day or as a cozy meal when the weather starts to cool down. Plus, it’s a great way to use up the abundant corn and zucchini found in farmers’ markets during the summer months.

How to Make Summer Corn and Zucchini Chowder

Ingredients

• 4 strips bacon (cooked, chopped into bits)
• 1/2 large yellow onion (diced)
• 2 ribs celery (finely diced)
• 5 ears corn (cut off from the cob)
• 4 cloves garlic (minced)
• 5 cups chicken broth (low sodium)
• 2 russet potatoes (peeled and cut into 1/4-inch cubes)
• 1 1/4 tsp kosher sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1/8 tsp cayenne pepper
• 1 large zucchini (cut into quarters lengthwise, then sliced)
• 1 large yellow squash (cut into quarters lengthwise, then sliced)
• 2 cups half and half (or whole milk)

Directions

1. Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Add onion and celery. Cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes.
3. Add garlic and cook until fragrant, about 1 minute.
4. Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding zucchini and yellow squash.
5. Once zucchini and yellow squash have been added, cook until potatoes are fork-tender and zucchini and squash are fully cooked, about 10-12 minutes.
6. Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add half and half. Stir to combine, then remove from heat.
7. Let the chowder sit for 10 minutes before serving.

How to Serve Summer Corn and Zucchini Chowder

Serve the chowder warm in bowls, perhaps with some fresh bread or crackers on the side. You can also garnish with extra bacon bits or fresh herbs for added flavor.

How to Store Summer Corn and Zucchini Chowder

Store any leftovers in an airtight container in the refrigerator. The chowder will stay fresh for about 3 to 4 days. If you want to freeze it, pour it into freezer-safe containers and store for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.

Tips to Make Summer Corn and Zucchini Chowder

• If you want a smoother texture, puree more of the chowder.
• Feel free to add other seasonal vegetables such as diced tomatoes or bell peppers for extra flavor.
• For a vegetarian version, leave out the bacon and use vegetable broth instead of chicken broth.

Variation

Try adding shrimp or crab for a seafood twist! This can turn your chowder into a hearty and indulgent meal.

FAQs

Can I use frozen corn instead of fresh?
Yes, frozen corn works well in this recipe. Just add it along with the other ingredients.

Is it possible to make this chowder dairy-free?
Yes, you can use coconut milk or almond milk in place of half and half for a dairy-free option.

Can I make this chowder ahead of time?
Absolutely! You can prepare it in advance, just reheat before serving. The flavors will meld together nicely if left to sit.

Summer Corn and Zucchini Chowder

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A creamy and comforting chowder that showcases the fresh flavors of summer corn and zucchini, perfect for warm days or cozy meals.

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Ingredients

Scale 1x2x3x

• 4 strips bacon (cooked, chopped into bits)
• 1/2 large yellow onion (diced)
• 2 ribs celery (finely diced)
• 5 ears corn (cut off from the cob)
• 4 cloves garlic (minced)
• 5 cups chicken broth (low sodium)
• 2 russet potatoes (peeled and cut into 1/4-inch cubes)
• 1 1/4 tsp kosher sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1/8 tsp cayenne pepper
• 1 large zucchini (cut into quarters lengthwise, then sliced)
• 1 large yellow squash (cut into quarters lengthwise, then sliced)
• 2 cups half and half (or whole milk)

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Instructions

1. Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Add onion and celery. Cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes.
3. Add garlic and cook until fragrant, about 1 minute.
4. Pour in chicken broth and turn the heat up to medium-high. Once simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes before adding zucchini and yellow squash.
5. Once zucchini and yellow squash have been added, cook until potatoes are fork-tender and zucchini and squash are fully cooked, about 10-12 minutes.
6. Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add half and half. Stir to combine, then remove from heat.
7. Let the chowder sit for 10 minutes before serving.

Notes

For a smoother texture, puree more of the chowder. Add other seasonal vegetables for flavor, or make a vegetarian version with vegetable broth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg

Keywords: chowder, summer soup, corn, zucchini, creamy soup