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Summer Corn and Zucchini Chowder

Savor Summer with Creamy Corn and Zucchini Chowder

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Delight in a nourishing Summer Corn and Zucchini Chowder that's creamy, gluten-free, and perfect for summer meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 slices Bacon Adds savory flavor and crunch; substitute with turkey bacon for a lighter version.
  • 1 large Yellow Onion Provides a sweet and aromatic base; can substitute with shallots.
  • 1 cup Celery Contributes crispness and depth; can be omitted if not available.
  • 4 ears Fresh Corn Essential for sweetness and texture; use frozen corn if fresh is not available.
  • 2 cloves Garlic Adds aromatic depth; substitute with garlic powder (1 clove = 1/8 tsp powder).
  • 4 cups Chicken Broth Provides the soup's base flavor; for a vegetarian option, swap with vegetable broth.
  • 2 large Russet Potatoes Offers heartiness and creaminess; substitute with Yukon Gold for creaminess.
Seasoning
  • 1 tsp Kosher Sea Salt Enhances flavor; adjust if using regular salt.
  • 1 tsp Ground Black Pepper Elevates taste; fresh ground adds a kick.
  • 1 tsp Paprika Elevates flavor profile.
  • 1 tsp Dried Parsley Elevates flavor profile; fresh herbs can replace dried.
  • 1 tsp Thyme Elevates flavor profile.
  • 1/4 tsp Cayenne Pepper Elevates flavor profile.
Veggies
  • 2 medium Zucchini Adds color and nutrition; can swap with other squash.
  • 2 medium Yellow Squash Adds color and nutrition; can swap with other squash.
Creaminess
  • 1 cup Half and Half Ensures delicious creaminess; substitute with whole milk or non-dairy for a lighter option.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Cook the diced bacon in a large Dutch oven over medium heat for about 5 minutes until crispy. Remove bacon and leave drippings.
  2. Sauté diced yellow onion and chopped celery for about 3 minutes until softened. Add fresh corn and cook for an additional 4 minutes.
  3. Add minced garlic and cook for another minute, then pour in chicken broth and bring to a simmer.
  4. Add diced russet potatoes, kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Cook for about 10 minutes.
  5. Stir in sliced zucchini and yellow squash, cooking for an additional 10-12 minutes until tender.
  6. Remove 2 cups of chowder and purée until smooth. Return to pot, stir in half and half, and let flavors meld.
  7. Let the chowder rest for about 10 minutes before serving. Garnish with crispy bacon if desired.

Nutrition

Serving: 1bowlCalories: 325kcalCarbohydrates: 30gProtein: 9gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 750mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Using fresh ingredients emphasizes the chowder's flavor. Consider the listed substitution options for tailoring this recipe to your taste.

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