Description
This Summer Corn and Zucchini Chowder is a creamy, comforting dish packed with fresh vegetables and smoky bacon. It combines tender potatoes, sweet corn, zucchini, and yellow squash in a flavorful broth, finished with a smooth, creamy texture from half and half. Perfect for a light dinner or lunch in the warmer months.
Ingredients
Scale
Base
- 4 strips bacon – cooked, chopped into bits
- 1/2 large yellow onion – diced
- 2 ribs celery – finely diced
- 5 ears corn – cut off from the cob
- 4 cloves garlic – minced
- 5 cups chicken broth – low sodium
Vegetables & Spices
- 2 russet potatoes – peeled and cut into 1/4-inch cubes
- 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
- 1 large zucchini – cut into quarters lengthwise, then sliced
- 1 large yellow squash – cut into quarters lengthwise, then sliced
Dairy
- 2 cups half and half – or whole milk
Instructions
- Cook the bacon: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
- Sauté vegetables: Add onion and celery to the pot and cook for 3 minutes. Then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add broth and potatoes: Pour in chicken broth and increase heat to medium-high. Once simmering, add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.
- Add squash vegetables: Add zucchini and yellow squash to the pot. Cook until potatoes are fork-tender and vegetables are fully cooked, about 10 to 12 minutes more.
- Puree part of the chowder: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot.
- Add dairy and finish: Stir in the half and half until combined. Remove from heat.
- Rest and serve: Let the chowder sit for 10 minutes before serving to allow flavors to meld.
Notes
- To store, refrigerate in an airtight container for up to 3 days.
- You can freeze this chowder for up to 2 months, but avoid freezing if it contains dairy to prevent texture changes.
- Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between.
- For a thinner chowder, add additional chicken broth or milk when reheating.
- Substitute half and half with whole milk for a lighter version.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 35 mg
