Delicious Summer Corn and Zucchini Chowder You'll Adore

This Creamy Summer Corn and Zucchini Chowder is a quick, hearty, and gluten-free delight that showcases vibrant summer flavors.

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Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 oz Bacon Adds savory depth and crunch; substitute with pancetta or turkey bacon for a lighter version.
1 medium Yellow Onion Provides sweetness and an aromatic base; use shallots as a mild alternative.
2 stalks Celery Contributes crunch and subtle flavor; leeks can serve as a substitute.
3 cups Corn Delivers sweetness and texture; fresh corn off the cob is best, though frozen corn works well too.
3 cloves Garlic Infuses robust flavor; garlic powder can be used in a pinch, adjusting to taste.
4 cups Chicken Broth Forms the soup's base; swap with vegetable broth for a vegetarian option.
2 medium Russet Potatoes Gives heartiness to the chowder; Yukon Gold or sweet potatoes could be alternatives.

For Seasoning

1 tsp Kosher Sea Salt Enhances all flavors; adjust to taste.
1/2 tsp Ground Black Pepper Provides heat; white pepper can be used for a milder flavor.
1 tsp Paprika Adds color and mild spice; smoked paprika deepens the flavor profile.
1 tsp Dried Parsley Provides herbal notes; fresh herbs may be substituted if available.
1 tsp Dried Thyme Provides herbal notes; fresh herbs may be substituted if available.
1/4 tsp Cayenne Pepper Offers a touch of heat; can be omitted for a milder chowder.

For the Vegetables

2 medium Zucchini Adds freshness and texture; summer squash can replace it.
1 medium Yellow Squash Complements zucchini; can be omitted if not available.

For Creaminess

1 cup Half and Half Creates creaminess; substitute with whole milk or plant-based milk for a lighter option.

Equipment

Large Dutch oven

Method

Step-by-Step Instructions

Cook the Bacon: In a large Dutch oven, place the chopped bacon over medium heat. Sizzle for about 5 minutes, until crispy and golden brown.
Sauté the Aromatics: Add the diced yellow onion and finely diced celery. Cook for approximately 3 minutes until the onion is translucent.
Add Corn and Garlic: Incorporate the fresh corn and cook for an additional 4 minutes, then add minced garlic and stir for about 1 minute until fragrant.
Pour in the Broth: Pour in the chicken broth and increase heat to medium-high. Bring to a gentle simmer, about 5 minutes.
Add Seasonings and Potatoes: Introduce diced potatoes and seasonings. Lower heat and cook for 10 minutes until potatoes are tender.
Mix in Zucchini and Squash: Stir in sliced zucchini and yellow squash, cooking for an additional 10 to 12 minutes until tender.
Blend for Creaminess: Carefully puree 2 cups of the chowder until smooth, then return to the pot. Add half and half, stirring to combine.
Rest and Serve: Allow the chowder to sit for 10 minutes before serving to let flavors meld. Ladle into bowls and enjoy.

Nutrition

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

Notes

Feel free to incorporate other seasonal vegetables like bell peppers or carrots for added flavor and nutrition.

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