Summer Corn and Zucchini Chowder

Name: Corn Zucchini Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 strips bacon, chopped.; 1/2 large yellow onion, diced.; 2 ribs celery, finely diced.; 5 ears corn, cut off the cob.; 4 cloves garlic, minced.; 5 cups chicken broth.; 2 russet potatoes, cubed.; 1 1/4 tsp kosher salt.; 1/2 tsp black pepper.; 1/2 tsp paprika.; 1/2 tsp dried parsley.; 1/4 tsp thyme.; 1/8 tsp cayenne pepper.; 1 large zucchini, sliced.; 1 large yellow squash, sliced.; 2 cups half and half or whole milk.

Featured in Crisp and Fresh Salads.

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.

By Clare Greco

Updated on Mon, 20 Jan 2025 15:54:10 GMT

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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.

Corn Zucchini Chowder

A thick, creamy chowder made with fresh summer vegetables like corn, zucchini, and yellow squash, topped with crispy bacon.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

By: Clare Greco

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Gluten-Free

Ingredients

01 4 strips bacon, chopped.

02 1/2 large yellow onion, diced.

03 2 ribs celery, finely diced.

04 5 ears corn, cut off the cob.

05 4 cloves garlic, minced.

06 5 cups chicken broth.

07 2 russet potatoes, cubed.

08 1 1/4 tsp kosher salt.

09 1/2 tsp black pepper.

10 1/2 tsp paprika.

11 1/2 tsp dried parsley.

12 1/4 tsp thyme.

13 1/8 tsp cayenne pepper.

14 1 large zucchini, sliced.

15 1 large yellow squash, sliced.

16 2 cups half and half or whole milk.

Instructions

Step 01

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 02

Add diced onions and celery to the pot and sauté in the bacon fat until softened, about 3-4 minutes.

Step 03

Stir in the corn kernels and minced garlic, cooking until fragrant, about 1-2 minutes.

Step 04

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 05

Stir in the sliced zucchini and yellow squash and cook for an additional 5-7 minutes until the squash is tender.

Step 06

Remove 2 cups of the chowder and puree it in a blender, then return the pureed chowder to the pot.

Step 07

Stir in the half and half or whole milk and cook for another 2-3 minutes until warmed through.

Step 08

Serve the chowder warm, topped with the crispy bacon.

Notes

Pureeing part of the soup creates a thick and creamy texture while still retaining chunks of vegetables.
For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.