Description
Creamy, comforting, and packed with fresh summer vegetables, this Summer Corn and Zucchini Chowder is the perfect way to enjoy seasonal produce. Sweet corn, tender zucchini, potatoes, and smoky bacon come together in a rich, velvety broth that’s hearty enough for dinner yet light enough for warm-weather meals.
Ingredients
Scale
- 4 strips bacon, cooked and chopped
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, kernels removed
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 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 dried thyme
- 1/8 tsp 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
- In a large Dutch oven or stockpot over medium heat, cook the bacon until crispy, about 5 minutes.
- Add the onion and celery. Cook for 3 minutes until softened.
- Stir in the corn and cook for 4 minutes. Add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer over medium-high heat.
- Add the potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper.
- Reduce heat to medium and cook for 10 minutes.
- Stir in the zucchini and yellow squash. Continue cooking for 10–12 minutes, until the potatoes are fork-tender and vegetables are fully cooked.
- Carefully transfer 2 cups of chowder to a blender or food processor and blend until smooth.
- Return the blended mixture to the pot and stir in the half-and-half.
- Remove from heat and let the chowder rest for 10 minutes before serving.
- Garnish with extra bacon, parsley, or fresh herbs if desired.
Notes
- Fresh corn provides the best flavor, but frozen corn can be substituted.
- For a lighter version, use whole milk instead of half-and-half.
- For extra smoky flavor, reserve some bacon for topping before serving.
- The chowder thickens as it sits; add a splash of broth when reheating if needed.
- Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 295 kcal
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg