Description
This hearty and creamy Zucchini Corn Chowder is a comforting blend of fresh vegetables and smoky bacon, simmered to perfection in a rich broth and finished with a touch of lemon juice for brightness. Perfect for a satisfying meal, it balances tender potatoes, sweet corn, and zucchini with a velvety cream base, garnished with fresh herbs and a hint of spice.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 2 strips bacon, diced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound russet potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken broth
- 1 medium zucchini, diced into ½-inch cubes (about 1 ½ cups)
- 4 ears sweet corn, kernels cut from cob (about 2 ¾ cups) or 2 cans corn kernels, drained
- 1 cup heavy cream
- 1-2 tablespoons fresh lemon juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon jalapeno, seeded and minced
- Fresh parsley, chopped (for garnish)
- Cayenne pepper (optional, for garnish)
Instructions
- Melt butter: In a large heavy-duty stockpot or Dutch oven, melt the unsalted butter over medium heat to prepare for sautéing the aromatics and bacon.
- Cook bacon: Add the diced bacon to the melted butter and cook until it renders its fat and starts to brown, about 3-4 minutes. This step infuses the chowder with smoky flavor.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot with the bacon. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
- Add potatoes and broth: Stir in the diced potatoes, then pour in the chicken broth. Increase the heat to medium-high and bring the mixture to a simmer.
- Simmer potatoes: Reduce the heat to medium and simmer the chowder for 8-10 minutes, allowing the potatoes to begin softening and the flavors to meld.
- Add zucchini, corn, cream, and seasonings: Stir in the diced zucchini, corn kernels, heavy cream, salt, and black pepper. Continue to simmer for an additional 8-12 minutes, or until all vegetables are tender and the chowder is rich and creamy.
- Finish with lemon juice: Stir in 1-2 tablespoons of fresh lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Blend half the chowder: Remove half of the chowder into a separate bowl. Use an immersion blender to puree the remaining chowder in the pot until smooth, then stir the pureed portion back into the unblended half to create a creamy yet chunky texture.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley, minced jalapeno, and a light sprinkling of cayenne pepper, if desired. Serve hot for a comforting meal.
Notes
- You can use canned corn kernels as a convenient alternative to fresh corn; just make sure to drain them well before adding.
- Adjust the level of jalapeno and cayenne pepper to your preferred spice tolerance.
- The blending step creates a velvety texture while retaining some vegetable pieces for added mouthfeel.
- For a vegetarian version, swap chicken broth with vegetable broth and omit bacon or use a plant-based bacon alternative.
- This chowder can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
