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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Evenings

Enjoy a bowl of Creamy Summer Corn and Zucchini Chowder, a gluten-free delight perfect for summer evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 6 oz Bacon Can use turkey bacon for a lighter option.
  • 1 medium Yellow Onion No substitutions needed for best results.
  • 2 stalks Celery Can be omitted or replaced with carrots or bell peppers.
  • 2 cups Corn Fresh corn preferred, frozen works fine.
  • 2 cloves Garlic Minced.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 2 medium Russet Potatoes Yukon Gold can also be used.
For the Seasoning
  • 1 tsp Kosher Sea Salt Adjust according to dietary needs.
  • 1 tsp Ground Black Pepper Can use white pepper for a milder flavor.
  • 1 tsp Paprika Smoked paprika can enhance the flavor.
  • 1 tbsp Dried Parsley Use fresh parsley for an extra burst of flavor.
  • 1 tsp Thyme Can be omitted if unavailable.
  • 1/4 tsp Cayenne Pepper Adjust according to spice preference.
For the Veggies
  • 1 medium Zucchini Yellow squash can also be used.
  • 1 medium Yellow Squash Can be replaced with more zucchini or omitted.
For the Creaminess
  • 1 cup Half and Half Whole milk or non-dairy milk can be used.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook the Bacon: Heat a Dutch oven over medium heat and add diced bacon. Cook for about 5 minutes until crispy, then remove and drain on paper towels, leaving the fat in the pot.
  2. Sauté the Aromatics: In the bacon fat, add chopped onion and diced celery. Sauté for about 3 minutes until translucent.
  3. Add Corn and Garlic: Stir in fresh corn and cook for about 4 minutes. Then, add minced garlic and cook for an additional minute.
  4. Build the Chowder Base: Pour in chicken broth and bring to a simmer. Add cubed potatoes and seasonings. Cook for 10 minutes.
  5. Incorporate Zucchini and Squash: Add sliced zucchini and yellow squash. Cook for an additional 10 to 12 minutes.
  6. Blend for Creaminess: Remove 2 cups of the chowder and blend until smooth. Return puréed mixture to the pot.
  7. Stir in Half and Half: Add half and half and let the chowder rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 740mgPotassium: 520mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Use the freshest ingredients for best flavor. Adjust seasoning to taste and store wisely to maintain quality.

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