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–+ servings
Summer Corn and Zucchini Chowder

Irresistibly Creamy Summer Corn and Zucchini Chowder Recipe

A delightful blend of fresh summer vegetables in a gluten-free chowder that's perfect for warm summer evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Can substitute with turkey bacon.
  • 1 medium Yellow Onion Substitute with shallots if desired.
  • 2 stalks Celery Omit if unavailable.
  • 4 cups Corn Fresh corn preferred; frozen as alternative.
  • 2 cloves Garlic Minced.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian.
  • 2 large Russet Potatoes Can substitute with Yukon Gold.
Seasoning
  • 1 teaspoon Kosher Sea Salt Adjust based on dietary needs.
  • 1/2 teaspoon Ground Black Pepper Substitute with white pepper for subtlety.
  • 1 teaspoon Paprika Smoked paprika adds flavor.
  • 1 teaspoon Dried Parsley Use fresh herbs but may alter quantity.
  • 1 teaspoon Dried Thyme
  • 1/4 teaspoon Cayenne Pepper Adjust to taste.
For Freshness
  • 2 medium Zucchini Can substitute with any summer squash.
  • 2 medium Yellow Squash
For Creaminess
  • 1 cup Half and Half Substitute with whole milk or coconut milk.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: In a large Dutch oven, place the bacon over medium heat and cook until crisp, about 5 minutes. Remove and set aside, leaving drippings in pot.
  2. Sauté the Aromatics: Add diced yellow onion and celery to the pot, sauté for 3 minutes. Stir in corn and cook for 4 more minutes. Add minced garlic, cooking for 1 minute.
  3. Build the Base: Pour in chicken broth and bring to a simmer. Add diced potatoes, kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Cook on medium-low for 10 minutes.
  4. Incorporate the Zucchini and Squash: Stir in chopped zucchini and yellow squash. Cook uncovered for 10 to 12 minutes until potatoes are fork-tender.
  5. Purée the Chowder: Transfer 2 cups of the chowder to a food processor and blend until smooth. Return puréed chowder to the pot.
  6. Add Creaminess: Stir in half and half and mix well. Allow to sit for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Always opt for fresh corn and zucchini. Adjust spice levels and blend texture according to preference. Store leftovers for up to 3 days.

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