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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder That's Pure Comfort

This creamy summer corn and zucchini chowder is the ultimate comfort food, blending fresh flavors for a nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 6 oz Bacon Add as a smoky flavor and crunch; can substitute with pancetta.
  • 1 medium Yellow Onion Provides sweetness; can substitute with white or red onion.
  • 2 stalks Celery Contributes crunch; could be replaced with leeks.
  • 4 cups Fresh Corn Fresh off the cob is ideal; frozen corn can be used.
  • 3 cloves Garlic Enhances overall flavor; can substitute with garlic powder.
  • 4 cups Chicken Broth For a vegetarian option, use vegetable broth.
For the Veggie Mix
  • 2 large Russet Potatoes Adds creaminess; can use Yukon Gold for a buttery flavor.
  • 2 medium Zucchini Provides fresh texture; any summer squash can be used.
  • 2 medium Yellow Squash Adds soft texture; any summer squash can be used.
For Seasoning
  • 1 tsp Kosher Sea Salt Adjust according to taste.
  • 1 tsp Ground Black Pepper Adjust according to taste.
  • 1 tsp Paprika Can use smoked paprika for deeper flavor.
  • 1 tsp Dried Parsley Fresh herbs can replace dried.
  • 1 tsp Thyme Fresh herbs can replace dried.
  • 1 pinch Cayenne Pepper Adjust to taste.
For Creaminess
  • 1 cup Half and Half Can substitute with whole milk or dairy-free alternative.

Equipment

  • Dutch oven or stockpot

Method
 

Cooking Instructions
  1. Cook the Bacon: Heat a Dutch oven over medium heat. Add chopped bacon and sauté for about 5 minutes or until crispy.
  2. Sauté the Aromatics: In the same pot, add diced yellow onion and celery. Sauté for about 3 minutes until translucent. Add fresh corn and cook for an additional 4 minutes.
  3. Incorporate Garlic and Broth: Stir in minced garlic and cook for 1 minute. Pour in chicken broth, increase heat to medium-high, and add cubed russet potatoes with salt, pepper, paprika, dried parsley, thyme, and cayenne pepper.
  4. Simmer the Potatoes: Reduce heat to medium, cover, and simmer for about 10 minutes, checking potatoes for tenderness.
  5. Add the Zucchini and Squash: Dice zucchini and yellow squash, then stir them into the pot. Cook for another 10-12 minutes.
  6. Blend for Creaminess: Transfer 2 cups of chowder to a blender and blend until smooth, then return to the pot.
  7. Stir in the Cream: Reduce heat to low, stir in half and half, and remove from heat.
  8. Let it Rest: Allow chowder to sit for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 700mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

For optimal flavor, consume within timeframes suggested for best results. This chowder can be adjusted for seasoning according to personal taste.

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