Put all of that fresh produce to good use in this summer corn and zucchini chowder. It’s thick, creamy and full of veggies!
Soup isn’t the first thing I think of when it comes to summer, but since the weather cooled off a bit I thought it was the perfect time to whip up a big pot of this hearty, veggie-packed chowder.
I’m kind of the odd man out in our family. I absolutely LOVE soup. Everyone else is on the fence. It’s not like they hate it, but they definitely have their favorites like this spicy sausage and lentil soup, homemade chicken noodle soup and beef and vegetable stew. When I introduce new stews, chowders our soups, they’re always a bit skeptical, but usually end up loving them!
This soup is one I really loved, and so did our kids! It’s made with chunks of potatoes, fresh corn, zucchini and yellow squash and of course, BACON! You can’t go wrong when bacon is involved, right?
First you’ll cut up the bacon into pea-size bits, render the fat and then sauté the veggies in it until they’re nice and tender. Add the broth + seasonings, then simmer the potatoes and squash until they’re cooked throughout. Now comes the fun part! Transfer 2 cups of the chowder to a food processor or blender and puree until it’s silky smooth. This will help thicken the chowder without having to add a bunch of heavy cream. Pour it back in, add the half & half (or whole milk) and then stir it together.
Remove the pot from the heat and allow the chowder to sit for 10 minutes before serving it. This thick, creamy & hearty chowder goes great with grilled cheese, crusty bread, or soft & fully dinner rolls. Enjoy!
You can store this chowder in the refrigerator in an air tight container for up to 5 days.
You can also freeze this chowder. Please note that the dairy will become a little grainy, so it won’t be as smooth, but it will still be good.
Here are our tips on how to freeze and thaw this corn chowder. First, let the chowder cool down to room temperature and then cool further in the refrigerator for a few hours or overnight. After the chowder has fully cooled, then store in an air tight container or freezer bag. Make there is about an inch of room left in the container for the chowder to expand as it freezes, but don’t leave to much room or it may get some freezer burn. Label with today’s date and freeze for up to 3 months.
When you want to use the frozen chowder, first allow it to thaw in the refrigerator overnight. Then, reheat on the stovetop and if you want to restore some of the smooth, creaminess, then add in a little half and half or heavy cream. When serving, serve with some freshly cooked bacon crumbles on top.
Summer Corn and Zucchini Chowder Recipe
- 4 strips bacon - cooked, chopped into bits
- 1/2 large yellow onion - diced
- 2 ribs celery - finely diced
- 5 ears corn - cut off from the cob
- 4 cloves garlic - minced
- 5 cup chicken broth - low sodium
- 2 russet potatoes - peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini - cut into quarters lengthwise, then sliced
- 1 large yellow squash - cut into quarters lengthwise, then sliced
- 2 cup half and half - or whole milk
- Set a large Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
- Add onion and celery, cook for 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and cayenne. Reduce heat to medium and cook for 10 minutes before adding the zucchini and yellow squash.
- Once the zucchini and yellow squash has been added, cook until the potatoes are fork tender and the zucchini and squash are fully cooked, about 10-12 minutes.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add the half and half. Stir to combine, then remove from the heat.
- Let the chowder sit for 10 minutes before serving.
This is absolutely amazing. My husband wasn’t excited about it but once we tried it realized it will be in our winter lineup. It’s AMAZING.
So delicious!!! Definitely a keeper!
This soup is a keeper! So YUM! I used a can of corn, drained and 1 can hominy drained but this is the only charge I made from your recipe, everything else just like you wrote it. Turned out a Perfect creamy chowder, delicious on a cool fall afternoon with a slice of french bread.
How much is ‘1 serving’ in actual cups, grams, or ounces etc.?
Hi Jennifer, I’m sorry, but I don’t have that information.
This is delicious will definitely make it again.
This soup is well worth the effort. I followed the receipt pretty close but I did add an extra ear of corn and a extra cup of broth for no reason just because I had it.
I also blended the entire content I just like it that way.
Thank you Charlie for your 5 star review and sharing your changes.