Summer Corn and Zucchini Chowder
Dive into a delightful corn and zucchini chowder, blending sweet corn and fresh summer veggies for a family-friendly, easy homemade soup.
Ingredients
- 4strips bacon, cooked and chopped
- ½ largeyellow onion, diced
- 2ribs celery, finely diced
- 5 earscorn, kernels cut from cob (about 3 ¾ cups)
- 4 clovesgarlic, minced
- 5 cupslow-sodium chicken broth
- 2russet potatoes, peeled and diced into 1/4-inch cubes
- 1 ¼ tspkosher sea salt
- ½ tspground black pepper
- ½ tsppaprika
- ½ tspdried parsley
- ¼ tspdried thyme
- ⅛ tspcayenne pepper
- 1 largezucchini, quartered lengthwise and sliced
- 1 largeyellow squash, quartered lengthwise and sliced
- 2 cupshalf and half (or whole milk)
Directions
- 1
Set a large Dutch oven or stockpot over medium heat. Add the bacon and cook until crisp, about 5 minutes.
- 2
Add the onion and celery and cook for 3 minutes. Stir in the corn and cook for another 4 minutes. Add garlic and cook for 1 minute until fragrant.
- 3
Pour in the chicken broth and increase the heat to medium-high. When it starts to simmer, add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes.
- 4
Add the zucchini and yellow squash and cook until the potatoes are fork-tender and the vegetables are fully cooked, about 10–12 minutes.
- 5
Transfer 2 cups of the chowder to a blender or food processor and puree until silky smooth, about 1–2 minutes. Return it to the pot.
- 6
Stir in the half and half, then remove from heat and let sit for 10 minutes before serving.