Description
This Summer Corn and Zucchini Chowder is a creamy, smoky, and flavorful soup that celebrates the best seasonal vegetables. Sweet corn, tender zucchini, and crispy bacon come together in a rich, velvety broth for a comforting yet light meal. It’s perfect for warm summer nights or cozy dinners when you crave something hearty yet fresh.
Ingredients
Scale
- 4 strips of bacon, cooked and chopped into pieces
- ½ large yellow onion, diced
- 2 celery stalks, finely diced
- Kernels from 5 ears of corn
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth
- 2 brown potatoes, roasted, skinned, and cut into ¼-inch cubes
- 1¼ teaspoons kosher sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- ¼ teaspoon thyme
- ⅛ teaspoon cayenne pepper
- 1 large zucchini, quartered lengthwise and sliced
- 1 large yellow squash, quartered lengthwise and sliced
- 2 cups half and half or whole milk
Instructions
- Prepare the Base: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set it aside, keeping the rendered fat in the pot.
- Sauté the Aromatics: Add the diced onion and celery to the pot and sauté in the bacon fat until soft and translucent.
- Add the Corn and Garlic: Stir in the corn kernels and minced garlic, cooking for about 3-4 minutes to bring out their natural sweetness.
- Build the Soup: Pour in the chicken broth and add the diced potatoes. Season with salt, black pepper, paprika, parsley, thyme, and cayenne. Bring to a boil, then lower the heat and simmer for 15-20 minutes until the potatoes are tender.
- Incorporate the Zucchini and Squash: Once the potatoes are soft, add the zucchini and yellow squash. Simmer for another 5-7 minutes until just tender but not mushy.
- Make It Creamy: Stir in the half and half (or milk), letting the chowder warm through. Be careful not to bring it to a boil to prevent curdling.
- Finishing Touches: Taste and adjust seasoning as needed. Serve hot, garnished with crispy bacon bits for added crunch and smoky flavor.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- To make the chowder thicker, blend a portion of the soup before adding the zucchini and squash.
- Add a cheesy twist by stirring in ½ cup of shredded cheddar cheese at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth or milk if needed.
- Freezing Tip: Freeze without the dairy, then add half and half or milk when reheating to maintain a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American