Description
Brighten up your summer gatherings with this delightful Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-packed dish combines the sweetness of fresh corn and the tender crunch of zucchini, creating a comforting bowl that’s perfect for any occasion. Whether you’re hosting a backyard barbecue or enjoying a quiet night in, this chowder is quick to prepare and bursts with seasonal flavors. Topped with crispy bacon and finished with a velvety texture, it’s sure to be a hit at your table.
Ingredients
Scale
- 4 strips bacon
- 1/2 large yellow onion
- 5 ears corn
- 1 large zucchini
- 5 cups chicken broth
- 2 russet potatoes
- 2 cups half and half
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside.
- Sauté onion and celery in the bacon drippings for about 3 minutes; add corn and cook for another 4 minutes. Stir in minced garlic.
- Pour in chicken broth, add potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Simmer for 10 minutes before adding zucchini and yellow squash.
- Cook until vegetables are tender (about 10–12 minutes). Blend part of the chowder until smooth; return to pot and stir in half and half.
- Let sit for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: For a vegan version, replace bacon with olive oil and use vegetable broth. Feel free to customize by adding other vegetables like bell peppers or spinach.