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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

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A delightful Summer Corn and Zucchini Chowder that combines fresh ingredients for a hearty, gluten-free meal perfect for busy summer evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Substitution: Use turkey bacon for a lighter option.
  • 1 medium Yellow Onion White onion can be used as a substitute.
  • 2 stalks Celery No available substitutions.
  • 2 cups Corn Frozen or canned corn can be used.
  • 2 cloves Garlic Garlic powder can substitute in a pinch.
  • 6 cups Chicken Broth Vegetable broth for a vegetarian option.
  • 2 large Russet Potatoes Yukon gold potatoes can be used.
For Seasoning
  • 1 tsp Kosher Sea Salt Adjust to taste.
  • 1 tsp Ground Black Pepper Adjust to taste.
  • 1 tsp Paprika Substitution: Smoked paprika for a more pronounced flavor.
  • 1 tsp Dried Parsley Substitution: Fresh herbs for more vibrant flavor.
  • 1 tsp Thyme Substitution: Fresh herbs for more vibrant flavor.
  • 1/4 tsp Cayenne Pepper Adjust or omit based on spiciness preference.
For the Veggie Boost
  • 1 medium Zucchini Any summer squash variety can replace.
  • 1 medium Yellow Squash Any summer squash variety can replace.
For Creaminess
  • 1 cup Half and Half Substitution: Whole milk or a non-dairy cream alternative.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven over medium heat, add chopped bacon and cook for about 5 minutes until crispy. Transfer to a plate lined with paper towels.
  2. Add diced yellow onion and chopped celery to the pot, cooking for 3 minutes until onion is translucent. Then add fresh corn, cooking for another 4 minutes.
  3. Stir in minced garlic, cooking for 1 minute until fragrant. Be careful not to burn the garlic.
  4. Pour in chicken broth, bring to a simmer. Add cubed russet potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat and cook for about 10 minutes until potatoes are tender.
  5. Add diced zucchini and yellow squash, stirring to combine. Cook for another 10-12 minutes until all vegetables are tender.
  6. Remove 2 cups of chowder mixture and blend until smooth, then return to the pot and stir to combine.
  7. Stir in half and half and let chowder warm for another 5 minutes on low heat, avoiding boiling.
  8. Let the chowder sit for 10 minutes before serving; garnish with crispy bacon pieces and fresh herbs.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Use fresh, in-season vegetables for maximum flavor. Adjust the thickness with the amount of half and half. Taste and adjust seasoning before serving.

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