Description

Brighten your meals with this delightful Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-packed chowder is a celebration of summer’s bounty, featuring fresh corn and zucchini that burst with flavor. Ideal for family gatherings or a cozy weeknight dinner, this dish is easy to prepare and sure to impress your guests. With its rich taste from bacon and wholesome ingredients, this chowder serves as a comforting and nourishing option all year round.

Ingredients

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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)

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Instructions

Cook the bacon in a large Dutch oven over medium heat until crisp (about 5 minutes). Remove and chop.
Sauté diced onion and celery in the same pot for about 3 minutes. Add corn and cook for another 4 minutes before stirring in minced garlic for an additional minute.
Pour in chicken broth, bring to a simmer, then add cubed potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne. Cook for 10 minutes.
Add sliced zucchini and yellow squash; cook until tender (about 10–12 minutes).
Blend about 2 cups of the chowder until smooth; return it to the pot.
Stir in half-and-half, mix well, and let sit for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 5g
Sodium: 690mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 30mg