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Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder to Brighten Your Day

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A gluten-free, veggie-packed Summer Corn and Zucchini Chowder that embodies the season's spirit.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Substitute with turkey bacon or omit for a vegetarian version.
  • 1 medium Yellow Onion Replace with shallots if preferred.
  • 2 stalks Celery Can be skipped if not on hand.
  • 3 cups Fresh Corn Frozen corn can be used as a substitute.
  • 2 cloves Garlic Fresh is preferred, use garlic powder in a pinch.
  • 4 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 2 medium Russet Potatoes Yukon gold or red potatoes are suitable alternatives.
  • 1 teaspoon Kosher Sea Salt Adjust based on broth saltiness.
  • 1/2 teaspoon Ground Black Pepper Use white pepper for a more subdued flavor.
  • 1 teaspoon Paprika Smoked paprika can elevate the flavor.
  • 1 tablespoon Dried Parsley Fresh parsley can be used for stronger flavor.
  • 1 teaspoon Thyme Substitute with Italian seasoning if needed.
  • 1/4 teaspoon Cayenne Pepper Omit for a milder chowder.
For the Vegetables
  • 2 medium Zucchini Yellow squash can be used interchangeably.
For Creaminess
  • 1 cup Half and Half Substitute with whole milk or a non-dairy alternative for lighter options.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Summer Corn and Zucchini Chowder
  1. In a large Dutch oven, place your diced bacon over medium heat. Sauté for about 5 minutes until crisp and golden brown.
  2. Add the diced yellow onion and chopped celery to the pot with the bacon fat. Stir and cook for about 3 minutes until softened.
  3. Stir in the fresh corn kernels and sauté for another 4 minutes, then add minced garlic and cook for 1 minute.
  4. Pour in the chicken broth and increase heat to medium-high. Once simmering, add russet potatoes and spices, then reduce heat and cook for 10 minutes.
  5. Add the diced zucchini and cook for another 10 to 12 minutes until fork-tender.
  6. Transfer 2 cups of the chowder to a blender and puree until smooth, then return to the pot.
  7. Stir in the half and half and remove from heat. Let rest for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

Use the freshest corn and zucchini for the best flavor. Avoid boiling once cream is added to maintain texture.

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