Description
Brighten your summer days with this creamy Summer Corn and Zucchini Chowder Recipe, a delightful blend of seasonal produce that offers comfort in every bowl. This luscious chowder features the sweetness of fresh corn paired with tender zucchini, creating a veggie-rich dish that’s perfect for any occasion. Whether you’re hosting a summer gathering or enjoying a cozy night in, this chowder is sure to impress. With its easy preparation and customizable options, it’s a recipe that’s as versatile as it is delicious. Enjoy it as a light lunch, appetizer, or side dish year-round.
Ingredients
Scale
- 4 strips bacon (cooked and chopped)
- 1/2 large yellow onion (diced)
- 5 ears corn (kernels removed)
- 2 ribs celery (finely diced)
- 5 cups low-sodium chicken broth
- 2 russet potatoes (peeled and cut into 1/4-inch cubes)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 4 cloves garlic (minced)
- 2 cups half-and-half (or whole milk)
- 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
- In a large Dutch oven over medium heat, cook the bacon until crisp. Remove and set aside.
- Sauté the diced onion and celery in the bacon drippings for 3 minutes. Add corn and cook an additional 4 minutes. Stir in minced garlic.
- Pour in chicken broth and bring to a simmer. Add cubed potatoes along with salt and spices. Cook for 10 minutes before adding zucchini.
- Continue cooking until vegetables are tender, about 10-12 minutes.
- Blend half of the chowder until smooth; return to pot and stir in half-and-half.
- Let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg