This Summer Corn and Zucchini Chowder combines the best of fresh summer produce with a creamy, hearty base. Start by rendering bacon fat to sauté onions and celery for a rich base. Add sweet corn kernels, garlic, and tender chunks of potatoes, all simmered in flavorful chicken broth. The addition of zucchini and yellow squash gives the chowder a fresh twist. Puree part of the soup to achieve a thicker consistency, then stir in rich half and half for a silky finish. Serve topped with crispy bacon for a comforting meal.
Summer Corn and Zucchini Chowder is a comforting, creamy soup that showcases the best of fresh seasonal produce. This rich and satisfying chowder is perfect for any occasion, offering a burst of summer flavors in every bite.
INGREDIENTS
- Bacon: 4 strips, chopped
- Yellow onion: 1/2 large, diced
- Celery: 2 ribs, finely diced
- Corn: 5 ears, cut off the cob
- Garlic: 4 cloves, minced
- Chicken broth: 5 cups
- Russet potatoes: 2, cubed
- Kosher salt: 1 1/4 tsp
- Black pepper: 1/2 tsp
- Paprika: 1/2 tsp
- Dried parsley: 1/2 tsp
- Thyme: 1/4 tsp
- Cayenne pepper: 1/8 tsp
- Zucchini: 1 large, sliced
- Yellow squash: 1 large, sliced
- Half and half or whole milk: 2 cups
INSTRUCTIONS
- Step 1:
- In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Step 2:
- Add diced onions and celery to the pot and sauté in the bacon fat until softened, about 3-4 minutes.
- Step 3:
- Stir in the corn kernels and minced garlic, cooking until fragrant, about 1-2 minutes.
- Step 4:
- Add the chicken broth, cubed potatoes, kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
- Step 5:
- Stir in the sliced zucchini and yellow squash and cook for an additional 5-7 minutes until the squash is tender.
- Step 6:
- Remove 2 cups of the chowder and puree it in a blender, then return the pureed chowder to the pot.
- Step 7:
- Stir in the half and half or whole milk and cook for another 2-3 minutes until warmed through.
Serving and Storage Tips
- Top with the crispy bacon before serving, and garnish with fresh parsley or chives for added flavor and color.
- Store any leftovers in the refrigerator for up to 3 days, and reheat gently on the stove. You can add a splash of broth if the chowder thickens too much after refrigeration.
Helpful Notes
- For a heartier version, add shredded cooked chicken to the chowder.
- If you prefer a thicker chowder, add a tablespoon of flour to the onions and celery before adding the broth.
Tips from Well-Known Chefs
- Chef Ina Garten suggests using fresh corn straight off the cob for the sweetest flavor, and roasting the corn for an extra layer of taste.