Description
A comforting and creamy Summer Corn and Zucchini Chowder packed with fresh vegetables, tender potatoes, and smoky bacon. This hearty chowder combines sweet corn, zucchini, and yellow squash with savory herbs and spices, finished with a touch of half and half for richness. Perfect for a warm summer evening or anytime you crave a satisfying bowl of soup.
Ingredients
Scale
Meat
- 4 strips bacon – cooked, chopped into bits
Vegetables
- 1/2 large yellow onion – diced
- 2 ribs celery – finely diced
- 5 ears corn – cut off from the cob
- 4 cloves garlic – minced
- 2 russet potatoes – peeled and cut into 1/4-inch cubes
- 1 large zucchini – cut into quarters lengthwise, then sliced
- 1 large yellow squash – cut into quarters lengthwise, then sliced
Liquids
- 5 cups chicken broth – low sodium
- 2 cups half and half – or whole milk
Spices and Herbs
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
Instructions
- Cook the bacon: Set a large Dutch oven or stockpot over medium heat. Add the bacon strips and cook until crisp, about 5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté vegetables: Add the diced onion and celery to the pot with the bacon fat. Cook for 3 minutes until softened. Add the corn kernels and continue cooking for another 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add broth and potatoes: Pour in the low sodium chicken broth and increase the heat to medium-high. Once the broth begins to simmer, add the peeled and cubed potatoes along with the kosher sea salt, ground black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce the heat to medium and simmer for 10 minutes.
- Cook zucchini and squash: Add the sliced zucchini and yellow squash to the pot. Continue cooking until the potatoes are fork-tender and the squash is fully cooked, about 10 to 12 minutes.
- Puree part of chowder: Carefully transfer 2 cups of the chowder into a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the puree to the pot and stir in the half and half or whole milk. Mix well and remove from heat.
- Finish and serve: Let the chowder sit for 10 minutes to thicken and allow flavors to meld. Stir in the cooked bacon pieces before serving if desired.
Notes
- To store, refrigerate the chowder in an airtight container for up to 3 days.
- Freeze the chowder for up to 2 months, but avoid freezing if it contains dairy to prevent textural changes.
- Reheat the chowder on the stove over medium heat, stirring occasionally until warmed through.
- Alternatively, reheat in a microwave-safe bowl in 30-second intervals, stirring between each interval.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
