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Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder Recipe
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Brighten your meals with this delicious Summer Corn and Zucchini Chowder Recipe. This creamy, veggie-packed soup is a delightful way to celebrate the bounty of summer produce. Combining tender zucchini, sweet corn, and savory bacon, this chowder offers a comforting texture and vibrant flavors that are perfect for any occasion—whether it’s a warm summer evening or a cozy winter night. It’s easy to prepare, making it an ideal choice for weeknight dinners or gatherings. Enjoy it as a main dish, appetizer, or side while savoring the goodness of fresh ingredients.

Ingredients

Scale
  • 4 strips bacon
  • 5 ears corn
  • 1 large zucchini
  • 2 russet potatoes
  • 5 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 1/2 large yellow onion (diced)
  • 2 ribs celery (finely diced)
  • 4 cloves garlic (minced)
  • 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 yellow squash (cut into quarters lengthwise, then sliced)

Instructions

  1. Cook the bacon in a Dutch oven until crispy; remove and set aside.
  2. Sauté onion and celery in the bacon fat for 3 minutes. Add corn and cook for another 4 minutes; add garlic and cook until fragrant.
  3. Pour in chicken broth, add diced potatoes, salt, pepper, paprika, parsley, thyme, and cayenne; simmer for 10 minutes.
  4. Stir in zucchini and yellow squash; cook until vegetables are tender.
  5. Blend part of the chowder until smooth; return to pot and stir in half-and-half.
  6. Let sit for 10 minutes before serving.

Nutrition

Find it online: https://quickmealhouse.com/summer-corn-and-zucchini-chowder-recipe/