Summer Corn and Zucchini Chowder
A creamy, hearty chowder packed with fresh summer vegetables like corn, zucchini, yellow squash, potatoes, and crispy bacon. Perfect for enjoying garden harvest in a comforting bowl.
Ingredients
- 4 strips bacon cooked, chopped into bits
- 0.5 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
- 2 russet potatoes peeled and cut into 1/4-inch cubes
- 1.25 teaspoons kosher sea salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried parsley
- 0.25 teaspoon thyme
- 0.125 teaspoon cayenne pepper
- 1 large zucchini quartered lengthwise and sliced
- 1 large yellow squash quartered lengthwise and sliced
- 2 cups half and half or whole milk
Instructions
- Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
- Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn the heat up to medium-high. Once the mixture is simmering, add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes.
- Add zucchini and yellow squash, cook for another 10-12 minutes until potatoes are fork-tender and squash is cooked.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot.
- Add the half and half and stir to combine. Remove from heat and let the chowder sit for 10 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Avoid freezing dairy-based soups as the texture may change.