Summer Corn and Zucchini Chowder
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 clow-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 chalf 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.
Summer Corn and Zucchini Chowder
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About this Recipe
Craving a taste of summer in a bowl? This delightful Summer Corn and Zucchini Chowder brings together the freshest seasonal flavors in an easy, comforting soup perfect for any day of the week. You'll love how simple it is to create a hearty, homemade meal that celebrates the bounty of summer.
This chowder truly shines by blending sweet corn kernels with tender zucchini and yellow squash. The addition of savory bacon, aromatic vegetables like onion and celery, and a touch of subtle spice creates a balanced, rich depth of flavor that's both comforting and bright. It's a family-friendly favorite that's sure to become a regular in your rotation.
Prepare for a spoonful of pure summer bliss. Each bite offers a creamy base, studded with bursting sweet corn, tender zucchini and yellow squash, and soft potatoes. A hint of paprika and cayenne pepper adds a gentle warmth, perfectly complementing the fresh vegetable flavors without overwhelming them. It’s a hearty, satisfying soup with a wonderful interplay of textures, delivering a comforting hug in every bowl.
Customizing this chowder is easy to fit your preferences. For a lighter touch, you can swap the half and half for whole milk as suggested. If you're looking to make it vegetarian, simply omit the bacon. You could also experiment with adding other summer vegetables like bell peppers or green beans if you wish, though the core flavors of corn and zucchini are truly the stars here.
This Summer Corn and Zucchini Chowder is ideal for a relaxed family dinner, a cozy lunch, or even as a comforting starter for a larger meal. Serve it with a crusty loaf of bread to soak up every last drop.