Summer Corn and Zucchini Chowder Recipe
Brighten your summer dining with this Summer Corn and Zucchini Chowder Recipe, a creamy and flavorful soup that celebrates the best of seasonal produce. This chowder features sweet corn and tender zucchini, simmered in a rich broth, making it perfect for any occasion – whether as a starter, main course, or comforting side dish. With easy-to-follow steps and fresh ingredients, this recipe is designed for cooks of all skill levels. Enjoy a bowl of this delicious chowder to savor the vibrant flavors of summer!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 strips turkey bacon (cooked, chopped)
- 1/2 large yellow onion (diced)
- 5 ears corn (kernels removed)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 5 cups low-sodium chicken broth
- 2 cups half-and-half (or whole milk)
- 2 russet potatoes (peeled and cubed)
- kosher salt
- black pepper
- paprika
- dried parsley
- thyme
- cayenne pepper
Instructions
- In a Dutch oven over medium heat, cook turkey bacon until crisp.
- Add onion and celery; sauté for 3 minutes. Stir in corn and cook for an additional 4 minutes. Add garlic and cook until fragrant.
- Pour in chicken broth and bring to a simmer. Add potatoes along with spices; reduce heat to medium and cook for 10 minutes.
- Stir in zucchini and yellow squash; cook until tender.
- Blend about 2 cups of chowder until smooth, then return it to the pot.
- Mix in half-and-half; let sit for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg