Go Back
–+ servings
Summer Corn and Zucchini Chowder

Delicious Summer Corn and Zucchini Chowder You'll Love

This Summer Corn and Zucchini Chowder is a creamy, wholesome dish that blends summer flavors in a comforting bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 oz Bacon Adds savory flavor and richness; substitute with pancetta for a less smoky taste or omit for a vegetarian version.
  • 1 medium Yellow Onion Provides aromatic base flavor; can use a white onion if preferred.
  • 2 stalks Celery Adds crunch and depth; no direct substitution; simply omit if unavailable.
  • 2 cups Fresh Corn Sweetness and texture; use canned or frozen corn as a substitute.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is preferred, but garlic powder can be used in a pinch.
  • 4 cups Chicken Broth Adds depth and savory notes; use vegetable broth for a vegetarian version.
  • 2 medium Russet Potatoes Adds thickness and heartiness; red potatoes or Yukon Gold can also work.
For Seasoning
  • 1 tsp Kosher Sea Salt Enhances flavors; adjust to taste as needed.
  • 1/2 tsp Black Pepper Provides a mild heat; adjust according to personal preference.
  • 1 tsp Paprika Adds warmth and color; choose smoked paprika for a deeper flavor.
  • 1 tsp Dried Parsley Enhances the overall freshness; fresh parsley can be used if available.
  • 1 tsp Thyme Imparts an earthy aroma; fresh thyme can elevate the taste.
  • 1/4 tsp Cayenne Pepper Offers a spicy kick; adjust based on your heat tolerance.
For Vegetables
  • 2 cups Zucchini Provides freshness and color; can swap with other summer squash varieties if desired.
  • 1 cup Yellow Squash Complements the zucchini in flavor and texture; can be omitted if not available.
For Creaminess
  • 1 cup Half and Half Adds creaminess; substitute with whole milk for a lighter option, or use coconut milk for a dairy-free version.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven, heat over medium heat and add diced bacon. Cook for about 5 minutes, stirring occasionally until the bacon is crisp and golden brown.
  2. Add the chopped yellow onion and diced celery to the pot. Sauté for 3 minutes until the onion is translucent and fragrant.
  3. Stir in the fresh corn and continue cooking for another 4 minutes, letting the corn soften and caramelize slightly before adding minced garlic.
  4. Pour the low-sodium chicken broth into the pot and increase the heat to medium-high. Bring to a gentle simmer, then add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper.
  5. Reduce heat and let it cook for about 10 minutes until the potatoes start to soften.
  6. Stir in the sliced zucchini and yellow squash, continuing to simmer for another 10 to 12 minutes until the potatoes are fork-tender and zucchini is soft.
  7. Carefully transfer 2 cups of the chowder into a food processor. Puree for 1 to 2 minutes until silky smooth. Return the puree to the pot and mix in the half and half.
  8. Remove the pot from heat and let the chowder sit for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Fresh corn and zucchini enhance the chowder’s flavor. Refrigerate leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!