Creamy Summer Corn and Zucchini Chowder to Savor All Year

Enjoy the sweet and creamy flavors of Summer Corn and Zucchini Chowder all year round, perfect for any occasion.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

5 ears Corn Cut off from the cob
2 ribs Celery Finely diced
1/2 large Onion Diced
4 cloves Garlic Minced
2 russet Potatoes Peeled and cut into 1/4-inch cubes
5 cups Chicken Broth Low sodium
1 slice Bacon Chopped

For Seasoning

1.25 tsp Kosher Sea Salt
0.5 tsp Ground Black Pepper
0.5 tsp Paprika
0.5 tsp Dried Parsley
0.25 tsp Thyme
0.125 tsp Cayenne Pepper Optional

For the Veggies

1 large Zucchini Sliced
1 large Yellow Squash Sliced

For Creaminess

2 cups Half and Half Or whole milk

Equipment

Dutch oven

Method

Step-by-Step Instructions

Cook the bacon in a large Dutch oven or stockpot over medium heat until crispy, then remove and drain.
In the same pot, sauté the onion and celery until translucent.
Add fresh corn and cook until tender.
Stir in the garlic and add broth, followed by potatoes and seasonings.
Cook until potatoes are fork-tender.
Fold in zucchini and yellow squash, cooking until soft.
Blend part of the chowder for creaminess and return to pot.
Stir in half and half, and let cook briefly.
Allow chowder to rest before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 12mgCalcium: 15mgIron: 4mg

Notes

Use fresh corn for best flavor. Adjust creaminess as desired with light cream or coconut milk.

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