Summer Corn and Zucchini Chowder Recipe

Summer Corn and Zucchini Chowder | lifemadesimplebakes.com

4.73 from 350 votes

Summer Corn and Zucchini Chowder Recipe

Put all of that fresh produce to good use in this summer corn and zucchini chowder. It's thick, creamy and full of veggies!

Prep Time20

Cook Time30

Total Time50

Course: Soups

Cuisine: American

Servings: servings

Calories: 348kcal

Author: Andrea

Ingredients

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

Instructions

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.

Notes

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.

Nutrition