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–+ servings
Summer Corn and Zucchini Chowder

Delicious Summer Corn and Zucchini Chowder for Cozy Nights

This Summer Corn and Zucchini Chowder is a must-try recipe that celebrates summer produce with its creamy, rich flavors.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Substitute with turkey bacon or omit for vegetarian.
  • 1 large Onion Use yellow or sweet for best flavor.
  • 2 stalks Celery Feel free to replace with leeks.
  • 4 ears Corn Fresh is best; canned or frozen can be used.
  • 2 cups Potatoes Russet or Yukon Gold work well.
  • 2 medium Zucchini Can swap with yellow squash.
  • 2 medium Yellow Squash Interchangeable with zucchini.
  • 3 cloves Garlic Fresh is preferred.
For the Broth
  • 4 cups Chicken Broth Use vegetable broth for vegetarian option.
  • 1 cup Half and Half Substitute with whole milk or dairy alternative.
For the Seasoning
  • 1 teaspoon Kosher Salt Taste before serving.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Paprika Adds smokiness.
  • 1 tablespoon Parsley Fresh is preferred, dried can be used.
  • 1 teaspoon Thyme Adjust if using dried herbs.
  • 1/4 teaspoon Cayenne Pepper Optional for spice.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven, preheat over medium heat for about 2 minutes. Add diced bacon and cook until crispy, around 5 minutes.
  2. With the bacon drippings still in the pot, add diced onion and celery. Sauté for approximately 3 minutes until they soften.
  3. Stir in the fresh corn, and cook for an additional 4 minutes. Then, add minced garlic and sauté for about 1 minute.
  4. Pour in chicken broth and raise the heat to medium-high. Once simmering, add cubed potatoes, salt, black pepper, paprika, parsley, thyme, and optional cayenne pepper. Cook for around 10 minutes.
  5. After 10 minutes, add chopped zucchini and yellow squash. Continue cooking for an additional 10–12 minutes until the potatoes are fork-tender.
  6. Carefully transfer about 2 cups of the chowder to a blender and blend until smooth. Return the pureed mixture to the Dutch oven.
  7. Stir in the half and half and let the chowder sit for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store in an airtight container for up to 3-4 days in the fridge, and for longer storage, freeze for up to 3 months.

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