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–+ servings
Summer Corn and Zucchini Chowder

Deliciously Creamy Summer Corn and Zucchini Chowder Recipe

This Summer Corn and Zucchini Chowder is a creamy, veggie-rich dish perfect for summer, gluten-free and hearty.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 oz Bacon Substitute with turkey bacon or omit for vegetarian.
  • 1 medium Yellow Onion Swap for shallots if desired.
  • 2 stalks Celery Can be omitted if preferred.
  • 4 ears Corn Fresh corn off the cob or canned works well.
  • 3 cloves Garlic Replace with garlic powder using less (1/4 tsp).
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian option.
For the Creaminess
  • 2 medium Russet Potatoes Alternatives include Yukon gold or sweet potatoes.
  • 1 cup Half and Half Use whole milk or a non-dairy alternative for a lighter option.
For Seasoning
  • 1 tsp Kosher Sea Salt Adjust to taste.
  • 1/2 tsp Ground Black Pepper Adjust to taste.
  • 1 tsp Paprika Adjust for preferred heat level.
  • 1 tsp Dried Parsley
  • 1 tsp Thyme
  • 1/4 tsp Cayenne Pepper Adjust for preferred heat level.
For Freshness
  • 2 medium Zucchini Yellow squash or any summer squash can be used instead.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Crisp the Bacon: Heat a Dutch oven over medium heat, add the bacon and cook for about 5 minutes until crispy. Transfer to a paper towel-lined plate and leave the fat in the pot.
  2. Sauté the Vegetables: In the same pot, add diced yellow onion and celery, sauté for about 3 minutes. Add corn and minced garlic, cooking for another 5 minutes.
  3. Add the Broth and Seasonings: Pour in chicken broth, bring to simmer. Add diced russet potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Cook uncovered for 10 minutes.
  4. Incorporate the Zucchini: Add sliced zucchini, simmer for an additional 10-12 minutes until tender.
  5. Blend for Creaminess: Ladle about 2 cups of chowder into a blender, blend until smooth. Return to the pot.
  6. Finish with Half and Half: Stir in half and half, let sit on low heat for 10 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Can be made ahead and stored in the fridge or freezer. The flavors enhance overnight.

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