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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder to Savor

This Creamy Summer Corn and Zucchini Chowder is a delightful blend of fresh summer produce, which provides a comforting and flavorful experience.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 6 slices Bacon Can substitute turkey bacon or omit for a vegetarian version.
  • 1 medium Yellow Onion Shallots work well as a substitute.
  • 2 stalks Celery
  • 2 cups Corn Fresh or frozen.
  • 2 cloves Garlic Fresh minced is best.
  • 4 cups Chicken Broth Use low sodium or vegetable broth for a vegetarian option.
  • 2 medium Russet Potatoes Yukon Gold makes for a creamier texture.
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 teaspoon Paprika Smoked paprika adds extra flavor.
For the Fresh Vegetables
  • 2 medium Zucchini Leeks or bell peppers can be used as alternatives.
  • 2 medium Yellow Squash
  • 1 teaspoon Dried Parsley Fresh herbs can be interchanged.
  • 1 teaspoon Thyme Fresh herbs can be interchanged.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste.
For Creaminess
  • 1 cup Half and Half Substitute with whole milk or non-dairy milk for lighter options.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the diced bacon in a large Dutch oven over medium heat for about 5 minutes, or until crispy.
  2. Sauté diced onions and celery in the same pot for 3 minutes until translucent.
  3. Add corn and cook for another 4 minutes.
  4. Stir in minced garlic and sauté for 1 minute.
  5. Pour in chicken broth, bring to a gentle simmer, and add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne.
  6. Cook for 10 minutes until potatoes are tender.
  7. Add chopped zucchini and yellow squash, and continue cooking for 10-12 minutes.
  8. Blend 2 cups of the chowder until smooth, then return to the pot.
  9. Stir in half and half and let the chowder rest for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This chowder can be frozen for up to 2 months. Avoid freezing if it contains dairy to maintain texture.

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