Description
This creamy Summer Corn and Zucchini Chowder combines fresh sweet corn, tender zucchini, yellow squash, potatoes, and smoky bacon in a flavorful, seasoned broth finished with half-and-half. It’s a comforting and satisfying summer meal.
Ingredients
Scale
- 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)
- 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)
- 2 cups half and half (or whole milk)
Instructions
- Cook the bacon separately until crisp. Chop into small bits and set aside.
- Dice the onion and celery, mince the garlic, cut the corn kernels from the cobs, and prepare the potatoes, zucchini, and yellow squash.
- Place a large soup pot or Dutch oven over medium heat. Add the diced onion and celery and cook until they begin to soften.
- Add the minced garlic and stir until fragrant.
- Add the corn kernels, cubed potatoes, and chicken broth. Stir in the salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper.
- Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender.
- Add the sliced zucchini and yellow squash. Cook until the vegetables are tender but still hold their shape.
- Reduce the heat and stir in the half-and-half or whole milk.
- Add the cooked bacon bits and stir gently to combine. Warm through without bringing the chowder to a vigorous boil.
- Taste and adjust the seasoning if needed. Ladle into bowls and serve warm.
Notes
- Use whole milk instead of half-and-half for a lighter chowder.
- Avoid overcooking the zucchini and yellow squash so they retain some texture.
- Keep the heat low after adding the dairy to help maintain a smooth, creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: Summer Corn and Zucchini Chowder, corn chowder, zucchini chowder, creamy vegetable soup, summer soup recipe, bacon corn chowder