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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder You’ll Love

This Creamy Summer Corn and Zucchini Chowder is a delightful meal perfect for summer, with fresh ingredients and comforting flavors.
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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: 209
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 oz Bacon Adds savory depth; omit for vegetarian.
  • 1 medium Yellow Onion Provides sweetness; shallots can be used.
  • 2 stalks Celery Adds freshness; no substitutions.
  • 3 cloves Garlic Enhances flavor; no substitutions.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian.
For the Vegetables
  • 2 cups Corn Fresh is best; canned can be used.
  • 2 medium Russet Potatoes Provides starch; Yukon Gold can be used.
  • 1 medium Zucchini Adds nutrients; yellow squash can be used.
  • 1 medium Yellow Squash Complements zucchini; more zucchini can be used.
For Seasoning
  • 1 tsp Kosher Sea Salt Essential for flavor; adjust to taste.
  • 1/2 tsp Black Pepper Adds mild heat; use freshly cracked.
  • 1 tsp Paprika Contributes smokiness; adjust to taste.
  • 1 tsp Dried Parsley Adds color; fresh can be used.
  • 1 tsp Thyme Offers earthy tones; fresh can replace dried.
  • 1/4 tsp Cayenne Pepper Introduces a gentle kick; reduce to taste.
For Creaminess
  • 1 cup Half and Half Creates a creamy texture; use lighter options if desired.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy and golden, about 5 minutes. Transfer to a paper towel-lined plate to drain excess grease.
  2. Add the diced onion and celery to the pot with the bacon drippings, sautéing for 3 minutes until softened. Stir in the corn and cook for 4 minutes.
  3. Pour in the chicken broth, increase heat to medium-high and bring to a gentle simmer. Add cubed potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Simmer for about 10 minutes.
  4. Incorporate the sliced zucchini and yellow squash into the chowder, stirring gently. Cook for an additional 10-12 minutes until tender.
  5. Ladle about 2 cups of the chowder into a blender, blend until smooth, and return to the pot. Stir in the half and half and remove from heat.
  6. Let the chowder rest for about 10 minutes before serving to enhance flavors and thicken slightly.

Nutrition

Serving: 1bowlCalories: 209kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 480mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

For a vegetarian version, omit the bacon and use vegetable broth. Store leftovers in an airtight container for up to 3 days. Chowder tastes better the next day!

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