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–+ servings
Summer Corn and Zucchini Chowder

Hearty Summer Corn and Zucchini Chowder for Cozy Days

This Summer Corn and Zucchini Chowder combines fresh produce and savory bacon for a hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 oz Bacon Can be replaced with turkey bacon or omitted for vegetarian option.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 stalks Celery Substitute with carrot for a sweeter profile if desired.
  • 4 cloves Garlic Use garlic powder if fresh isn’t available.
  • 5 cups Chicken Broth Substitute with vegetable broth for vegetarian version.
For the Veggies
  • 5 ears Fresh Corn Frozen corn works well if fresh isn’t available.
  • 2 medium Russet Potatoes Yukon Golds can be used if preferred.
  • 1 medium Zucchini Any summer squash can be substituted.
  • 1 medium Yellow Squash Feel free to mix and match seasonal varieties.
For Seasoning
  • 1.25 tsp Kosher Sea Salt Use table salt in smaller amounts if needed.
  • 0.5 tsp Ground Black Pepper Adjust to taste.
  • 0.5 tsp Paprika Smoked paprika offers a deeper flavor.
  • 0.5 tsp Dried Parsley Fresh herbs can elevate it even more.
  • 0.25 tsp Thyme
  • 0.125 tsp Cayenne Pepper Omit if spicy isn’t your thing.
For Creaminess
  • 2 cups Half and Half Substitute with whole milk or non-dairy alternatives for a lighter dish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: In a large Dutch oven, place the chopped bacon over medium heat and sauté for about 5 minutes until crispy and golden.
  2. Sauté the Vegetables: Add the diced yellow onion and chopped celery to the pot with the bacon. Sauté for 3 minutes, then add fresh corn and cook for 4 more minutes.
  3. Add Garlic and Broth: Stir in minced garlic and cook for 1 minute. Pour in chicken broth and bring to a gentle simmer.
  4. Incorporate the Potatoes and Seasonings: Add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne. Cook for 10 minutes until potatoes are tender.
  5. Add the Zucchini and Squash: Introduce sliced zucchini and yellow squash. Cook for 10 to 12 minutes until fork-tender.
  6. Blend for Creaminess: Transfer 2 cups of the chowder to a blender or use an immersion blender to puree until smooth. Return to pot and stir.
  7. Final Touch with Half and Half: Add half and half to the pot and mix well. Let sit for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Ensure to use the freshest ingredients for the best flavor.

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