Summer Corn and Zucchini Chowder
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!
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.
- Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is 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.