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–+ servings
Summer Corn and Zucchini Chowder

Creamy Summer Corn and Zucchini Chowder for Cozy Nights

Delight in this Creamy Summer Corn and Zucchini Chowder, a celebration of seasonal flavors perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 slices Bacon turkey bacon as substitute
  • 1 medium Onion shallots can be used for milder taste
  • 2 stalks Celery leeks as alternative
  • 2 cups Corn canned or frozen works well
  • 3 cloves Garlic minced
  • 4 cups Chicken Broth or vegetable broth for vegetarian option
  • 2 medium Potatoes cubed, sweet potatoes can be used
  • 2 medium Zucchini yellow squash as alternative
  • 1 cup Half and Half heavy cream for richer chowder
For Seasoning
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Paprika smoked paprika enhances flavor
  • 2 tablespoons Parsley fresh or dried
  • 1 teaspoon Thyme dried thyme if fresh is unavailable
  • 1/4 teaspoon Cayenne Pepper omit for milder chowder

Equipment

  • large Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat over medium heat and add chopped bacon. Cook for about 5 minutes until crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel, leaving drippings in the pot.
  3. Add chopped onion and diced celery to the pot. Sauté for about 3 minutes until softened and fragrant.
  4. Stir in fresh corn and cook for an additional 4 minutes. Add minced garlic and cook for 1 more minute.
  5. Pour in chicken broth and increase to medium-high heat. Bring to a gentle simmer, then add cubed potatoes and seasonings.
  6. Reduce heat and let simmer uncovered for about 10 minutes.
  7. Stir in chopped zucchini and yellow squash. Cook for about 10 to 12 minutes until potatoes are fork-tender.
  8. Transfer about 2 cups of chowder to a blender. Blend until smooth, then return to the pot.
  9. Stir in half and half and let sit off heat for about 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

Ensure uniform cuts for consistent cooking and avoid overcooking zucchini for best texture. Adjust spices to personal taste.

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