Description
Summer Corn and Zucchini Chowder is a thick, creamy, vegetable-packed soup made with fresh corn, zucchini, yellow squash, potatoes, smoky bacon, aromatic seasonings, and half-and-half. Part of the chowder is blended to create a smooth, naturally thickened base while preserving plenty of tender vegetable pieces.
Ingredients
Scale
- 4 strips bacon, cooked and chopped into bits
- 1/2 large yellow onion, diced
- 2 celery ribs, finely diced
- 5 ears fresh corn, kernels cut from the cobs
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 teaspoons kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/8 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
- Place a large Dutch oven or stockpot over medium heat. Add the bacon and cook until crisp, about 5 minutes.
- Add the diced onion and celery. Cook for 3 minutes, stirring occasionally.
- Add the corn kernels and cook for another 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth and increase the heat to medium-high. Bring the mixture to a gentle simmer.
- Add the potatoes, salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Reduce the heat to medium and simmer for 10 minutes.
- Add the zucchini and yellow squash. Continue cooking for 10 to 12 minutes, or until the potatoes are fork-tender and the squash is fully cooked.
- Carefully transfer 2 cups of the chowder to a blender or food processor. Blend until silky smooth, about 1 to 2 minutes.
- Return the blended mixture to the pot. Pour in the half-and-half and stir until evenly combined.
- Remove the chowder from the heat and let it rest for 10 minutes before serving.
Notes
- Keep the chowder at a gentle simmer rather than a rapid boil so the vegetables cook evenly and the dairy remains smooth.
- For a thicker chowder, blend a larger portion of the soup or prepare a small butter-and-flour roux before adding the broth.
- Fresh corn gives the best sweetness and texture, but thawed frozen corn can be substituted.
- Use certified gluten-free chicken broth, bacon, and seasonings when preparing the recipe for a gluten-free diet.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat or microwave in 30-second intervals, stirring between each interval.
- The chowder can be frozen for up to 2 months, although freezing it before adding the dairy produces the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 8 g
- Sodium: 1282 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 33 mg