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Summer Corn and Zucchini Chowder Recipe

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4.1 from 13 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This Summer Corn and Zucchini Chowder is a creamy, comforting soup that celebrates fresh summer vegetables. With sweet corn, tender zucchini, and smoky bacon, this chowder is rich in flavor and texture, making it a perfect dish for a cozy lunch or dinner. The chowder is thickened naturally by pureeing part of the soup and finished with creamy half-and-half for a luscious finish.

Ingredients

Produce

  • 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)

Meat

  • 4 strips bacon (cooked, chopped into bits)

Liquids

  • 5 cup chicken broth (low sodium)
  • 2 cup half and half (or whole milk)

Spices & 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

  1. 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, chop into small bits, and set aside, leaving the rendered bacon fat in the pot.
  2. Sauté the Aromatics: Add the diced onion and celery to the pot with the bacon fat. Cook for about 3 minutes until softened. Then add the corn kernels and cook for an additional 4 minutes to develop sweetness. Add the minced garlic last and cook until fragrant, about 1 minute, being careful not to burn it.
  3. Add Broth and Potatoes: Pour in the low sodium chicken broth and increase heat to medium-high to bring the mixture to a simmer. Once simmering, add the cubed potatoes and season with salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat to medium and simmer for 10 minutes to allow potatoes to begin cooking.
  4. Add Zucchini and Squash: Stir in the sliced zucchini and yellow squash. Continue cooking, stirring occasionally, until the potatoes are fork-tender and the squash is soft, about 10-12 minutes more.
  5. Puree Part of the Chowder: Carefully transfer about 2 cups of the hot chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the pureed mixture to the pot and stir well to combine, creating a creamy texture without using flour or a thickener.
  6. Add Cream and Finish: Stir in the half and half (or whole milk). Mix thoroughly and remove the chowder from heat. Let it sit for about 10 minutes to meld the flavors and thicken slightly before serving.

Notes

  • For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
  • Half and half can be substituted with whole milk for a lighter chowder, or with cream for an even richer texture.
  • Adjust spices such as cayenne and paprika to your heat preference.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
  • For a gluten-free diet, ensure all broth and seasoning are gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/summer-corn-and-zucchini-chowder-recipe/