Summer Corn and Zucchini Chowder (Print-Friendly Version)
A creamy blend of corn, zucchini, bacon, and fresh herbs makes this vibrant chowder a comforting summer bowl.
# Ingredients:
→ Main Ingredients
01 -
4 strips bacon, cooked and chopped
02 -
1/2 large yellow onion, finely diced
03 -
2 celery ribs, finely diced
04 -
5 ears fresh corn, kernels cut from the cob
05 -
4 garlic cloves, minced
06 -
5 cups low-sodium chicken broth
07 -
2 russet potatoes, peeled and cubed into 5 mm pieces
08 -
1 1/4 teaspoons kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon dried parsley
12 -
1/4 teaspoon dried thyme
13 -
1/8 teaspoon cayenne pepper
14 -
1 large zucchini, quartered lengthwise and sliced
15 -
1 large yellow squash, quartered lengthwise and sliced
16 -
2 cups half and half or whole milk
# Steps:
01 -
Place a large Dutch oven or stockpot over medium heat. Add chopped bacon and cook until crisp, about 5 minutes, stirring occasionally.
02 -
Add diced onion and celery; cook for 3 minutes until softened. Stir in corn kernels and cook for an additional 4 minutes. Add minced garlic and sauté for 1 minute until fragrant.
03 -
Pour in chicken broth and increase heat to medium-high. Once simmering, add cubed potatoes, salt, black pepper, paprika, dried parsley, thyme, and cayenne. Reduce heat to medium and cook for 10 minutes.
04 -
Incorporate sliced zucchini and yellow squash into the pot. Continue cooking until potatoes are fork-tender and squash is fully cooked, approximately 10 to 12 minutes.
05 -
Transfer 2 cups of the chowder to a blender or food processor. Blend until smooth, around 1 to 2 minutes, then return the purée to the pot.
06 -
Stir in half and half or whole milk until evenly combined. Remove from heat and allow the chowder to rest for 10 minutes before serving.
# Notes & Tips:
01 -
For best texture, avoid freezing chowder with dairy; refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in a microwave, stirring occasionally.