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–+ servings
Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder: Creamy Comfort Bowl

This Summer Corn and Zucchini Chowder is a creamy, gluten-free delight packed with seasonal produce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 209
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon For a vegetarian version, omit.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 stalks Celery No substitutions recommended.
  • 4 ears Corn Fresh ears are best; canned corn can be used.
  • 2 cloves Garlic No substitutions recommended.
  • 4 cups Chicken Broth Low-sodium options are preferred.
  • 2 cups Russet Potatoes You can switch to Yukon Gold.
For Seasoning
  • 1 teaspoon Kosher Sea Salt Adjust according to personal taste.
  • 1/2 teaspoon Black Pepper Use freshly cracked for better flavor.
  • 1 teaspoon Paprika Adjust to taste depending on desired intensity.
  • 1 tablespoon Dried Parsley Fresh parsley can also be used.
  • 1 teaspoon Thyme Fresh thyme can be used for a vibrant flavor.
  • 1/4 teaspoon Cayenne Pepper Reduce for a milder result.
For the Veggies
  • 2 medium Zucchini Yellow squash works well as an alternative.
  • 2 medium Yellow Squash More zucchini can be used.
For Creaminess
  • 1 cup Half and Half For a lighter twist, use whole milk.

Equipment

  • Dutch oven
  • blender

Method
 

Step-by-Step Instructions
  1. Cook the chopped bacon in a large Dutch oven over medium heat until crispy, about 5 minutes.
  2. Add diced onion and celery to the pot, sauté for 3 minutes until softened. Then add corn and cook for 4 minutes.
  3. Pour in chicken broth, increase to medium-high, and bring to a simmer. Add cubed potatoes and seasonings, and allow to simmer for 10 minutes.
  4. Incorporate sliced zucchini and yellow squash, cooking for an additional 10 to 12 minutes until tender.
  5. Ladle 2 cups of chowder into a blender, puree until smooth, and return to the pot with the remaining chowder.
  6. Stir in half and half, remove from heat, and let sit for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 209kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 360mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh corn and zucchini for maximum flavor. Blend only a portion for a smoother texture while retaining chunks.

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