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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

This creamy Summer Corn and Zucchini Chowder brings summer flavors to your table, offering a comforting and veggie-rich experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Adds savory depth and crunch; substitute with pancetta for a milder flavor.
  • 1 medium Yellow Onion Provides essential sweetness; shallots can be used for a different flavor.
  • 2 stalks Celery Contributes to the soup's base flavor; can be omitted.
  • 2 cups Fresh Corn Add sweetness and texture; frozen corn may be used if fresh is unavailable.
  • 3 cloves Garlic Fresh is preferred; garlic powder can be a substitute.
  • 4 cups Low Sodium Chicken Broth Swap with vegetable broth for a vegetarian option.
  • 2 medium Russet Potatoes Add heartiness and creaminess; substitute with Yukon Gold or red potatoes.
For Seasoning
  • 1 teaspoon Kosher Sea Salt Enhances flavors; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; white pepper can be used for a subtler flavor.
  • 1 teaspoon Paprika Adds color and smokiness; substitute with smoked paprika for a bolder flavor.
  • 1 teaspoon Dried Parsley Provide herbal notes; fresh herbs can be used for a vibrant taste.
  • 1 teaspoon Dried Thyme Provides herbal notes; fresh herbs can be used for a vibrant taste.
  • 1/4 teaspoon Cayenne Pepper Adds a little kick.
For the Veggies
  • 2 medium Zucchini Key vegetable that adds bulk; other summer squashes can be used.
  • 2 medium Yellow Squash Key vegetable that adds bulk; other summer squashes can be used.
For Creaminess
  • 1 cup Half and Half Creates a creamy texture; substitute with whole milk or coconut milk for a non-dairy option.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, cook the chopped bacon over medium heat for about 5 minutes until crispy. Transfer to a plate, leaving drippings in the pot.
  2. Add diced yellow onion and chopped celery to the pot, cooking for 3 minutes until softened. Stir in fresh corn for 4 more minutes, then add minced garlic and cook for 1 minute.
  3. Pour in the low-sodium chicken broth and bring to a gentle simmer. Add cubed russet potatoes, kosher salt, black pepper, smoked paprika, dried parsley, dried thyme, and cayenne pepper. Simmer for about 10 minutes until potatoes soften.
  4. Stir in chopped zucchini and yellow squash. Cook for 10 to 12 minutes until potatoes are fork-tender and vegetables are soft.
  5. Remove 2 cups of the chowder and blend until smooth. Return the blended mixture to the pot, stirring gently to combine textures.
  6. Stir in the half and half and heat through for 2-3 minutes. Let the chowder rest for about 10 minutes before serving hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Taste and adjust seasoning as necessary. For freezing, omit the half and half to prevent texture change.

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