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–+ servings
Summer Corn and Zucchini Chowder

Delight in Summer Corn and Zucchini Chowder Bliss

Enjoy this creamy, veggie-rich Summer Corn and Zucchini Chowder, perfect for warm days and packed with fresh summer flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 slices Bacon Cook until crispy.
  • 1 medium Yellow Onion Provides sweetness.
  • 2 stalks Celery Finely diced.
  • 2 cups Fresh Corn Cut off the cob.
  • 3 cloves Garlic Minced.
  • 4 cups Chicken Broth Low-sodium preferred.
  • 2 cups Russet Potatoes Cut into small cubes.
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
  • 1/2 teaspoon Ground Black Pepper Adjust to taste.
  • 1 teaspoon Paprika Adds warmth.
  • 1 tablespoon Dried Parsley Can use fresh.
  • 1 teaspoon Thyme Earthy flavor.
  • 1/4 teaspoon Cayenne Pepper Adjust for heat.
  • 2 cups Zucchini Cut into quarters and sliced.
  • 1 cup Yellow Squash Cut the same way as zucchini.
  • 1 cup Half and Half For creamy richness.

Equipment

  • Dutch oven
  • food processor

Method
 

Cooking Instructions
  1. Cook the diced bacon over medium heat for about 5 minutes until crispy; remove with a slotted spoon.
  2. Sauté the diced onion and finely chopped celery in the bacon fat for 3 minutes until translucent.
  3. Stir in the corn and sauté for another 4 minutes until slightly tender.
  4. Add minced garlic and cook for about 1 minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer; add the diced potatoes and seasonings.
  6. Reduce heat and cook for 10 minutes until the potatoes are tender.
  7. Add sliced zucchini and yellow squash, cooking for an additional 10-12 minutes.
  8. Puree 2 cups of the mixture in a food processor and return to the pot.
  9. Stir in half and half and let sit on low heat for 10 minutes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 37gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 650mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, ensure bacon is cooked crispy and veggies are cut evenly for uniform cooking.

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