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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder You’ll Love

This Creamy Summer Corn and Zucchini Chowder is a veggie-rich delight, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Omit for a vegetarian option
  • 1 medium Yellow Onion Shallots can be a substitute
  • 2 stalks Celery Leeks work well if preferred
  • 2 cloves Garlic Minced or powdered if fresh isn't handy
  • 4 cups Chicken Broth Vegetable broth for a vegetarian version
  • 2 medium Russet Potatoes Yukon Gold enhances creaminess
For the Seasoning
  • 1 teaspoon Kosher Sea Salt Adjust to taste
  • 1/2 teaspoon Ground Black Pepper White pepper for milder taste
  • 1 teaspoon Paprika Use smoked paprika for deeper flavor
  • 1 teaspoon Dried Parsley Fresh parsley brightens the dish
  • 1 teaspoon Thyme Use fresh for elevated flavor
  • 1/4 teaspoon Cayenne Pepper Omit for milder version
For the Veggies
  • 2 cups Corn Fresh is ideal; frozen works too
  • 2 medium Zucchini Substitute with other summer squash if needed
  • 2 medium Yellow Squash
For Creaminess
  • 1 cup Half and Half Whole milk or dairy-free alternative can be used

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, place the bacon over medium heat and cook for about 5 minutes or until crispy, then transfer to a paper towel-lined plate.
  2. Add diced onion and celery to the same pot, sauté for about 3 minutes until soft. Stir in fresh corn and cook for an additional 4 minutes. Add minced garlic and sauté for 1 minute.
  3. Pour in chicken broth and bring to a simmer, then add cubed potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat and cook for about 10 minutes.
  4. Add sliced zucchini and yellow squash, stir to combine. Cover and cook for an additional 10 to 12 minutes until veggies are soft.
  5. Carefully transfer 2 cups of the chowder to a blender and puree until smooth, then return to the pot and stir in half and half.
  6. Let chowder rest for 10 minutes before serving, garnishing with crispy bacon.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For a creamier texture, blend a portion of the chowder. This dish is perfect for meal prep and can be refrigerated for up to 3 days.

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