When summer is in full swing, there’s nothing better than a bowl of Summer Corn and Zucchini Chowder. This recipe is all about fresh, sweet corn, tender zucchini, and creamy potatoes, all simmered together in a cozy broth with a touch of smoky bacon. It’s a light but satisfying dish that’s perfect for enjoying the best flavors of the season. Every spoonful is a warm, comforting taste of summer.
Ingredients :
- 4 strips bacon cooked, chopped into bits
- 1/2 large yellow onion diced
- 2 ribs celery finely diced
- 5 ears corn cut off from the cob
- 4 cloves garlic minced
- 5 cup chicken broth low sodium
- 2 russet potatoes peeled and cut into 1/4-inch cubes
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1 large zucchini cut into quarters lengthwise, then sliced
- 1 large yellow squash cut into quarters lengthwise, then sliced
- 2 cup half and half or whole milk
Instructions
- Cook the Bacon:
- Set a large Dutch oven or stockpot over medium heat.
- Add bacon and cook until crisp, about 5 minutes.
- Sauté the Vegetables:
- Add onion and celery to the pot and cook for 3 minutes.
- Add corn and continue cooking for an additional 4 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add Broth and Potatoes:
- Pour in chicken broth and turn the heat up to medium-high.
- Once the mixture is simmering, add the potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne.
- Cook the Chowder:
- Reduce heat to medium and cook for 10 minutes.
- Add the zucchini and yellow squash, then cook until the potatoes are fork-tender and the zucchini and squash are fully cooked, about 10-12 minutes.
- Puree and Finish:
- Transfer 2 cups of chowder to a food processor or blender.
- Puree until silky smooth, about 1-2 minutes.
- Return the pureed mixture to the pot and add the half and half.
- Stir to combine, then remove from the heat.
- Rest and Serve:
- Let the chowder sit for 10 minutes before serving.