Description
Brighten your summer with this delicious Summer Corn and Zucchini Chowder Recipe, a creamy and hearty dish that showcases the best of seasonal produce. This chowder is bursting with fresh flavors from sweet corn and tender zucchini, combined in a rich and comforting broth. Perfect for family gatherings, picnics, or cozy nights at home, this chowder is sure to become a favorite among friends and family. With its vibrant colors and satisfying taste, it’s not just a meal—it’s an experience to savor all summer long.
Ingredients
Scale
- 4 strips bacon
- 1/2 large yellow onion
- 2 ribs celery
- 5 ears corn
- 4 cloves garlic
- 5 cups low-sodium chicken broth
- 2 russet potatoes
- 1 large zucchini
- 1 large yellow squash
- 2 cups half and half
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crispy, about 5 minutes. Remove and set aside.
- In the same pot, sauté the diced onion and celery for 3 minutes until softened. Add corn and cook for an additional 4 minutes, followed by minced garlic for about 1 minute.
- Pour in chicken broth, add cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper; simmer for 10 minutes.
- Add zucchini and yellow squash; cook until potatoes are fork-tender (about 10–12 minutes).
- Blend part of the chowder until smooth and return it to the pot.
- Stir in half and half; allow to sit for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg