Summer Corn Zucchini Chowder (Print Version)
Golden corn, zucchini, and bacon simmer with herbs in a creamy, hearty chowder ideal for warm-weather comfort.
# Ingredients:
→ Main Ingredients
01 -
4 strips bacon, cooked and chopped
02 -
1/2 large yellow onion, diced
03 -
2 ribs celery, finely diced
04 -
5 ears corn, kernels cut from the cob
05 -
4 cloves garlic, minced
06 -
5 cups low sodium chicken broth
07 -
2 russet potatoes, peeled and cut into 1/4-inch cubes
08 -
1 1/4 teaspoons kosher sea salt
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon dried parsley
12 -
1/4 teaspoon dried thyme
13 -
1/8 teaspoon cayenne pepper
14 -
1 large zucchini, quartered lengthwise and sliced
15 -
1 large yellow squash, quartered lengthwise and sliced
16 -
2 cups half and half or whole milk
# Steps:
01 -
Place a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes. Remove bacon, reserving drippings in the pot.
02 -
Add diced onion and celery to the rendered bacon fat. Sauté for 3 minutes until softened. Stir in corn and continue cooking an additional 4 minutes. Add garlic and cook 1 minute until fragrant.
03 -
Pour in the chicken broth and increase heat to medium-high. Bring to a simmer. Add potatoes, salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.
04 -
Add zucchini and yellow squash to the pot. Stir and continue cooking until potatoes are fork-tender and squash is fully cooked, about 10 to 12 minutes.
05 -
Carefully transfer 2 cups of the chowder to a blender or food processor. Blend until smooth, about 1 to 2 minutes. Return pureed mixture to the pot and stir well.
06 -
Pour in the half and half or whole milk. Stir until fully incorporated. Remove pot from heat and allow chowder to sit for 10 minutes before serving. Garnish with crispy bacon bits.
# Notes:
01 -
For a richer texture, use half and half instead of whole milk. If desired, garnish with fresh herbs or extra black pepper.