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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

Enjoy this Creamy Summer Corn and Zucchini Chowder, a comforting veggie-rich delight perfect for summer meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Adds savory depth and richness; omit for a vegetarian version.
  • 1 medium Yellow Onion Provides sweetness and aromatic flavor; shallots can be used for a milder taste.
  • 2 stalks Celery Adds freshness and slight crunch; no substitutions recommended.
  • 4 ears Corn Brings sweetness and texture; use fresh ears for the best flavor; canned corn works in a pinch.
  • 2 cloves Garlic Enhances flavor; no substitutions recommended.
  • 4 cups Chicken Broth Serves as the broth base; low-sodium options are preferred, or use vegetable broth for a vegetarian variation.
  • 2 medium Russet Potatoes Provides starch for thickness; switch with Yukon Gold for a creamier result.
For Seasoning
  • 1 teaspoon Kosher Sea Salt Essential for flavor enhancement; adjust to personal taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; freshly cracked pepper is preferred.
  • 1 teaspoon Paprika Contributes smokiness; adjust to taste.
  • 1 tablespoon Dried Parsley Adds color and mild herbal notes; can use fresh parsley for more brightness.
  • 1 teaspoon Thyme Offers earthy tones; fresh thyme can replace dried for more vibrancy.
  • 1/4 teaspoon Cayenne Pepper Introduces a gentle kick; reduce for a milder result.
For the Veggies
  • 2 medium Zucchini Adds color and nutrients; yellow squash works as an alternative.
  • 2 medium Yellow Squash Complements zucchini and adds texture; substitute with more zucchini or other summer squash.
For Creaminess
  • 1 cup Half and Half Creates a creamy texture; for a lighter option, substitute with whole milk or a non-dairy option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven over medium heat, add your chopped bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
  2. Add the diced yellow onion and celery to the bacon drippings in the Dutch oven. Sauté for 3 minutes until softened and fragrant, then stir in the fresh corn and cook for another 4 minutes.
  3. Pour in the chicken broth to the pot, bringing it to a gentle simmer. Add the cubed russet potatoes along with kosher salt, black pepper, and other seasonings. Let it simmer for about 10 minutes, or until the potatoes are tender.
  4. Stir in the sliced zucchini and yellow squash, cooking for an additional 10-12 minutes until the squash is tender.
  5. Ladle about 2 cups of the chowder into a blender and purée until smooth. Return the blended mixture back into the pot, stirring it well. Then add the half and half, remove from heat, and let it sit for 10 minutes.
  6. Allow the chowder to rest for a few moments before serving. Ladle the Summer Corn and Zucchini Chowder into bowls.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.5gCholesterol: 15mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 25mgCalcium: 120mgIron: 2mg

Notes

This chowder is perfect served with crusty bread or grilled cheese.

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